Oven-baked smoked haddock fishcakes

These rustic fishcakes are delectably crisp underneath – they’re good for entertaining. You could also serve one as a starter.

Be the first to rate this recipe

Submit your version

You must be logged in to use this feature.

Forgot your username or password?

Not a member? Register

Do you have an alternate version of this recipe?

Share it with us!

Submit your version

Nutrition (per portion)

Total Fat--

Saturated Fat

Total Carbohydrate--


Never lose a great recipe again!

Having an Allaboutyou.com recipe book is an easy way of creating an archive not only of our recipes but of your favourite recipes from absolutely anywhere. It will also give you handy shopping lists which you can change to suit your needs. Perfect!

Create your own recipe book Search Again

Serves: 6


Total Time:

Prep Time:

Cook Time:


U.S. U.K. Conversion chart
  • 600 gram(s) maincrop potatoes, peeled and halved or quartered if large
  • 500 gram(s) undyed smoked haddock fillets
  • 350 gram(s) whole milk
  • 1  bay leaf
  • sea salt, black pepper
  • 1 medium egg
  • 12  rashers unsmoked streaky bacon
  • groundnut or vegetable oil for roasting
  • 30 gram(s) unsalted butter
  • 25 gram(s) plain flour
  • 150 ml double cream
  • Half teaspoon(s) mild curry powder
  • 1 teaspoon(s) tomato purée
  • a generous squeeze of lemon juice
  • a few drops of Tabasco


  1. Bring a large pan of salted water to the boil, add the potatoes and simmer for 20-30 minutes until they are tender. At the same time, arrange the haddock fillets in a pan in a single layer, pour over the milk, tuck in the bay leaf and season with black pepper. Bring the milk to the boil, then almost cover the pan with a lid, leaving a gap for the steam to escape, and cook over a low heat for 5 minutes. Transfer the haddock fillets to a plate and leave for 10 minutes.
  2. Drain the potatoes into a sieve, leave for a few minutes for the surface water to evaporate, then coarsely mash them.
  3. Add any juices given out after resting the fish to the haddock milk. Flake the haddock, discarding skin and bones, add to the potato and blend. Taste the mixture for seasoning, then add the egg before blending once more.
  4. Take heaped tablespoons of the mixture and form into 12 fishcakes. Set these aside on a couple of plates or on a tray. Loosely wrap a bacon rasher around each fishcake, with the loose ends underneath, bearing in mind the bacon will shrink as it cooks. You can prepare the fishcakes to this point a day or two in advance.
  5. To make the sauce, melt the butter in a small non-stick saucepan, stir in the flour and cook the roux for about a minute until it is seething and floury. Working off the heat, gradually blend in the haddock milk and then stir in the cream, the curry powder and tomato purée. Bring the sauce to the boil, stirring constantly, then cook over a low heat for 10 minutes. Season with salt and a generous squeeze of lemon and a dash of Tabasco.
  6. Heat the oven to 220°C (200°C fan oven) gas mark 7. Arrange the fishcakes on a roasting tray, drizzle over some oil and bake for 30 minutes until they are golden and crisp, basting them halfway through. Reheat the sauce if necessary and serve spooned over the fishcakes. Recipe by Annie Bell
  • Rated:
  • No star
  • No star
  • No star
  • No star
  • No star
by 0 people

Loading photos...

Add your own comments

Loading comments...

Here are some alternate versions of this recipe created by our wonderful community of chefs!

Post your comment

Join us here...

Click on a magazine title to see all its online features and news
Stain buster Our guide to removing smudges, spots, and other spills.
See more stain busting solutions >


Directory View all offers


View by magazine : View by magazine Prima