👨‍🍳 作り方

1. 1

   Poach the smoked haddock in a little water or milk until just cooked through, about 5-7 minutes. Drain well and flake the fish into a large bowl, discarding any skin or bones. Ensure the fish is cool enough to handle.

   💡 プロのコツ: Poaching gently keeps the fish moist and flaky.
2. 2

   While the fish is poaching, melt 1 tbsp of butter in a small pan over medium-low heat. Add the finely sliced leeks and cook gently until softened and sweet, about 5-7 minutes. Do not let them brown.

3. 3

   Mash the boiled potatoes until smooth. Add the flaked smoked haddock, softened leeks, oatmeal, beaten egg, chopped parsley, salt, and pepper to the mashed potatoes. Mix everything together gently until well combined.

   💡 プロのコツ: Don't overmix, as this can make the patties tough.
4. 4

   Divide the mixture into 8 equal portions and shape each into a patty, about 2cm thick. If the mixture is too wet, add a little more oatmeal.

5. 5

   Heat the vegetable oil or butter in a large non-stick frying pan over medium heat. Carefully place the patties into the hot pan, ensuring not to overcrowd it. Cook for 4-5 minutes per side, until golden brown and heated through.

   💡 プロのコツ: Cook in batches if necessary.
6. 6

   While the patties are frying, prepare the sauce. In a small bowl, combine the Greek yogurt or sour cream with the lemon juice and chopped fresh dill. Season with a pinch of salt and pepper.

7. 7

   Serve the hot smoked haddock and leek patties immediately with the lemon-dill sauce on the side.

   💡 プロのコツ: These are also delicious served with a side salad or some crusty bread.