- ½ Arbroath smokie, skinned, boned and flaked into small pieces
- 4 small oatcakes, broken into crumbs with a rolling pin
- 1 free-range egg, beaten
- 1 tbsp chopped fresh chives
- 3 tbsp plain flour
- 1 tbsp olive oil
- 25g/1oz butter
- 100ml/3½fl oz double cream
- 1 tsp wholegrain mustard
- 1 ripe tomato, chopped
- handful fresh basil leaves, torn
- 1 lime, juice only
- salt and freshly ground black pepper
- 1 tbsp chopped fresh chives, to serve
- For the fishcakes, mix together the fish, oatcake crumbs, beaten egg and chopped chives in a bowl. Shape into patties with your hands and roll in flour.
- Heat the oil and butter in a frying pan and fry the fishcakes until golden-brown on both sides, about three minutes per side.
- For the mustard sauce, heat the cream in a small pan to simmering point and stir in the mustard.
- For the tomato salsa, mix together all the ingredients, except the chives, in a bowl.
- To serve, make a bed of the salsa on a serving plate and arrange the fishcakes on top. Pour the mustard cream sauce around the sides and garnish with chopped fresh chives.