You can use any smoked fish here, they are all delightful.
Pan- or oven-fried cakes of any sort are an economical way to stretch a pound of smoked fish, which can be on the pricy side these days. When I was growing up, smoked and salted fish of any type was cheap food to feed a large family, but prices have escalated in recent years, the humble rising to the top.
Let’s feed a crowd on a shoestring
Often the cakes my mom made were made from Finnan Haddie, a smoked haddock, and mashed potatoes, and we all loved them. A batch would feed all seven of us, with some for my dad’s lunch pail the next day. Made with dressed up simple ingredients, the proportions varied with what was available; sometimes there would be less haddock and more potatoes, and vice versa. She might put a poached egg on top, or make a quick sauce with mayonnaise and dill relish.
Just a twist or two
I’ve updated mom’s recipe a bit, but the flavor remains basically the same. Since I was serving these to company, I dressed up a white sauce made from the poaching milk, but ordinarily I’d make a quick mayonnaise and sriracha topping. Use whole grain bread rather than white, a plant milk replaces the canned evaporated milk, and I added the anise. This is equally delicious with smoked trout or mackerel, which are both easier to find even in a regular grocery store.
Smoked Haddock Cakes
- 4 slices whole grain bread, or panko bread crumbs
- 1 lb. smoked haddock, smoked trout, or mackerel
- 3 cups milk, or plant milk
- 2 bay leaves
- 2 stars anise
- 2 tbsp. extra virgin olive oil
- 1 large leek, minced, divided
- 1 large rib of celery, minced
- ½ sweet red pepper, minced
- ½ tsp. Old Bay seasoning
- ½ tsp. sweet paprika
- 1/3 cup dry sherry
- 2 cups mashed potatoes
- ½ cup Hellman’s regular or vegan mayonnaise
Process the bread in a food processor until crumbs, but not too fine, Set aside. You can also just use panko bread crumbs.
Rinse the haddock well and set aside. In a medium saucepan, combine the milk, bay leaves, anise, and the darker third of the leek. Bring to a simmer for ten minutes
Add the haddock to the simmering milk, cover and gently let poach for 10 minutes. Set the timer. Remove the haddock, strain the milk reserving one cup for the sauce. You can save the rest of the infused milk for a soup or stew.
While the haddock is poaching, heat a large skillet with the olive oil over medium high heat and add the rest of the leeks, the red pepper, celery, old bay, and paprika. Continue cooking until translucent, but with no browning. Add the sherry, and let completely evaporate.
Flake the haddock into a large bowl, and add the vegetables. Mix well, then add the potatoes and mayonnaise. Mix to combine.
Fill an ice-cream scoop, pick up a handful of the breadcrumbs, place in your flattened palm, and release the fish mixture onto your bread-crumbed hand. Sprinkle more breadcrumbs on top, and fashion into a patty, pressing the crumbs in gently. You should be able to make a dozen cakes.
Place them on a well-oiled baking sheet and place in the refrigerator for at least a half hour, longer is better. This will keep the cakes firm.
When ready to make, preheat the oven to 450 degrees F. Spray the tops of the cakes with more oil, and bake for 10 to 12 minutes, or until brown. All you are doing is warming through and browning since everything inside is already cooked.
Once done, plate, and serve with the following sauce:
Sun-dried Tomato and Parsley Cream Sauce
- 2 tbsp. butter
- 2 tbsp. flour
- 1 cup reserved infused milk from above, warm
- 3 or 4 sundried tomatoes in oil, chopped
- 1/3 cup minced fresh parsley
- Freshly ground black pepper
In a small saucepan, melt the butter and add the flour. Cook for a minute, then slowly whisk in the milk. It should thicken almost immediately. Once nice and creamy, add the tomatoes, parsley, and lots of ground pepper.
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Mmmmmm I know I’d love these. I could eat smoked haddock and trout every day!
Oh me too Mimi, and smoked salmon….
Looks incredible. I’m glad I picked up an extra jar of sun-dried tomatoes. 🍅 🍃
Thank you Gail! Love those sweet little nuggets!
🍅🍂
Delicious!
sounds like a really delicious way to prepare fish. I get fresh haddock but I have not seen the smokled versionI bet the sauce is good on any fish fillets.
Thank you! We really love these, and the sauce is really tasty, Jovina, and quite versatile.
I make something quite similar, and add chopped shallots and capers. Smoked haddock or kippers are everywhere here in West Sussex. Fish cakes are a favourite in our house. Lovely recipe, Dorothy!
Thank you Misky! I think the capers would be delightful here, adding that lovely little pop of flavor.
Yum, lovely recipe, Dorothy! Fish cakes are one of those delicious comfort foods (a bit like pancakes) that whenever we make them, I wonder why we don’t do it more often. I love the sound of the sauce with these.
I know what you mean! I feel like that when I make a quiche; I always ask myself why I don’t make it more often!
You’ve definitely upgraded the humble fish cakes into a gourmet dinner. Using the infused milk in the sauce as well is brilliant. 🙂
You know I don’t like to toss anything away that has flavor!
You have ‘reeled’ in a melt in my mouth recipe – yum!
Ha ha my friend! Catch of the day!
Nicely done Dorothy! I know my boys (husband included) would love these!
Thank you Jan! They really hit the spot with my family as well.
Thanks for this, Dorothy. I enjoy any seafood dish and like the sounds of that sauce with the sundried tomatoes.
Thank you! This is really flavorful, and tickles a lot of memory bones.
Looks lovely!
Thank you very much!
Methinks in Australia smoked mackerel and cod end up in delicious and very commonly served fish cakes – your recipe for those and their sauce is most inviting ! In spite of the fact anything smoked is not exactly on the ‘healthy’ list I love smoked eel and trout and also salmon . . . well, a little am sure will be fine . . .
Always a Nee England staple here too, and salt cod as well. I know many places around the globe have salt cod in their historic and present cuisine.
Moderation, especially moderation!
Yum! I now have a massive urge for fish cakes. Your look and sound amazing!
Thank you! I make them for the memories, and enjoy them because they are good!
Well, that was some lucky company you had for this meal. It looks fabulous! Love that you repurposed the poaching milk, too.
You know me, always looking to transform those scraps!
I don’t eat fish, but with that cream sauce and your presentation, it looks very tempting!
You can put it on anything, just add some smoked paprika to make up for not having the smoked haddock take a bath in it!
That cream sauce looks fantastic and as soon as my UnFished arrives I’m going to try vegan tuna cakes with these sauce. thanks for the eye (and tummy) candy!
Thank you! I hope you enjoy it as much as we do!
P.S. Since you won’t have the smoked haddock simmered in the sauce, I’d add a bit of smoked paprika!
I’m all about feeding a group on a budget ~ When we’re entertaining for dinner in the future, we will totally look at this one! Sounds amazing.
Thank you Christy! It’s a great entertaining dish, you can get the cakes all made and chilling, and make the white sauce as well, tossing in the parsley and tomatoes after rewarming .
Looks delicious, and I’m positive I’d love it.
Thank you Judy, I kinda think you would too!
Looks delicious! That Sun-dried Tomato and Parsley Cream Sauce sounds so good!
Thank you Nancy! The sauce really elevates this humble dish.
I love fish cakes and these look delish!
Thank you Marilyn! They were tasty indeed!
It’s interesting that you poached the fish in milk, I guess it makes a difference in taste and texture for sure 😉 And I love that are not fried but baked! Oh and I love also the sauce! I’m not a fan of smoked fish but I would love to try this dish!
Thank you Ribana. Some things I do out of habit because it is how my mom did it. Poaching the fish and sometimes baking the fish in milk was something she did often.
The sauce is really delicious! This dish doesn’t have a super strong smoked flavor, I think perhaps because of the poaching.
This looks delicious! The sauce can be used in other fish dishes. Thanks for sharing!
Thanks for stopping by! The sauce is really delicious and versatile!
Oh how I love smoked fish and cream sauce Dorothy! I always eat the fish right from the skin and never tried anything like your recipe, it sounds wonderful!
Thank you Diane! It was really tasty, and easy too!
I’m always into the sauces and the Sun-dried Tomato and Parsley Cream Sauce looks amazing. I could smoother just about anything with that. I love the little detail about the extra fish ending up in your dad’s lunch box the next day. That brings up so many fond memories. Hugs, c
I think my mom planned everything down to “the each” so she knew she could stretch things as far as possible, especially with four kids and a mother-in-law in residence!