With spring just around the corner, we’re looking forward to better weather and longer days. But before we say goodbye to winter, we’ve got one more seasonal recipe to share. This is a lovely way of using smoked fish and winter veg to make a herby, hearty meal that packs a flavour punch thanks to fresh horseradish (jarred horseradish is just as good)!
Ingredients
- 2 medium leeks halved, rinsed and coarsely chopped
- Knob of butter
- 2 large baking potatoes boiled till cooked but firm
- 1 Arbroath Smokie (around 250g) skinned, boned and flaked or 250g of undyed smoked haddock
- 2 teaspoons freshly grated horseradish
- 2 tablespoons chopped parsley
- 4 eggs
- Vegetable oil for frying
Method
- Cook the leeks over a low heat in a little butter for 5-6 minutes until tender.
- Chop the potatoes and add to the leeks with the flaked fish. Add the horseradish and parsley, season and mix well.
- Divide the mixture into 4 and shape into a flat round.
- Refrigerate the cakes for about an hour till cold and firm.
- Heat a tablespoon of oil in a frying pan – non-stick is best.
- Place gently in a hot frying pan with little oil and let cook for 4-5 minutes until nicely coloured on one side then flip over carefully and cook for another 4-5 minutes.
- Fry eggs in some oil and butter and serve on top of the potato cakes.
Watch EFS chef Joanna make the recipe in this short video!
