Arbroath smokie fishcakes with tomato salsa Recipe

Arbroath smokie fishcakes with tomato salsa Recipe

  • 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
  1. 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.
  2. Heat the oil and butter in a frying pan and fry the fishcakes until golden-brown on both sides, about three minutes per side.
  3. For the mustard sauce, heat the cream in a small pan to simmering point and stir in the mustard.
  4. For the tomato salsa, mix together all the ingredients, except the chives, in a bowl.
  5. 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.