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FOR THE FENNEL REMOULADE
- 1
large fennel bulb
Juice 1 lemon
- 1 1/2 Tbsp.
baby capers, drained
- 2 tsp.
wholegrain mustard
- 2 Tbsp.
good-quality mayonnaise
Salad leaves, to serve
- Step 1Preheat oven 200°C (180°C) mark 6. Place the white fish on a large sheet of foil and top with the butter and some seasoning. Cover with another sheet of foil and crunch the edges to make a sealed parcel. Place on a baking tray and cook for 10-12min until fish is opaque and just cooked. Open the top of the parcel and leave to cool slightly.
- Step 2Mash roast potatoes well in a large bowl. Add buttery juices from the fish parcel with some seasoning and mash again. Add smoked salmon and dill and flake in the cooked fish. Use your hands to gently (but thoroughly) mix, then divide into 8 and shape into balls.
- Step 3Put eggs, flour and breadcrumbs into three shallow bowls. Roll fishcakes first in the flour (tap off excess), followed by the egg and breadcrumbs. Place on a baking tray and press each slightly to flatten into patties about 4cm (1½in) thick. Chill for 15min.
- Step 4Heat a thin layer of oil in a large frying pan and Preheat oven to 200°C (180°C) mark 6. Fry fishcakes for 3-4min per side until golden (you may need to do this in batches). Transfer to a baking sheet and cook in oven for 10-12min until piping hot and golden.
- Step 5Meanwhile, halve the fennel and thinly slice into matchsticks. Toss immediately with the lemon juice (this prevents browning) and mix in capers, mustard, mayonnaise and seasoning. Serve fishcakes with the fennel remoulade and a green salad.
Per serving (2 fishcakes):
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
