Often if you fire up the smoker it’s because you have plenty of fish to fill it - and this recipe is ideal for using up any surplus smoked fish you may have left over.
It is a recipe that works equally well with fish that has not been smoked, but I have found white fish such as Cod, Pollock, Whiting and Pout particularly good for this dish.
First boil some decent potatoes, when tender drain the water off, add a good knob of butter and mash well. Allow to cool, season the mash well, and then beat in a large egg and
a few finely chopped Spring onions. Finally add your fish being careful not to break it up too finely.
Flour a work surface and take a decent amount of the mixture and shape into cakes. Try not to make them too thick or they won’t cook evenly.
Lightly fry them in good oil, turning halfway until they have a golden brown colour to them.
Serve with salad and a good dipping sauce. ENJOY!
By Wayne Comben