Smoked Haddock and Bacon Bites

Serves: 4

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Total Time: 65

Prep Time: 30

Cook Time: 35

• 350 gram(s) potatoes, peeled
• Salt and ground black pepper
• 40 gram(s) butter
• 450 gram(s) smoked haddock, preferably undyed
• 4  rashers smoked streaky bacon, about 125g , de-rinded
• 30 ml chopped fresh chives
• 1 large egg, beaten
• 75 gram(s) fresh white breadcrumbs
• Oil for deep frying
• Lemon slices and flat-leafed parsley to garnish

Method

1. Cook the potatoes in boiling salted water for 20min or until tender. Drain, return to pan, dry over a low heat and mash them with the butter.
2. Meanwhile, put the haddock, skin-side up, in a pan with just enough water to cover. Bring to the boil and simmer gently for 10min or until just cooked. Remove fish from pan; skin and flake the flesh. Grill the bacon for 5min or until crisp. Cool; crumble into small pieces.
3. In a bowl, mix the mashed potato, haddock, bacon and chives together until thoroughly combined. Season with black pepper. Shape into 20 golf ball-sized balls. Dip each ball in beaten egg, then roll in fresh breadcrumbs to coat.
4. Heat the oil to 190ºC (375ºF) or until a cube of bread sizzles. Deep fry the haddock bites until golden and crisp, then drain on kitchen paper. Garnish with lemon and parsley and serve.
5. SERVE WITH... Diced tomato, seasoned with black peppercorns and Tabasco.
6. PREPARE AHEAD Complete to the end of step 3 up to one day in advance. Chill, uncovered.
7. TO SERVE Complete the recipe.

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