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Scottish Smoked Haddock and Leek Patties
Delicate patties made with flaky smoked haddock (Finnan Haddie), sweet leeks, and mashed potatoes, bound together with egg and a touch of oatmeal. These are pan-fried until golden and served with a lemon-dill sauce.
đ§ Ingredienser
- 400 g Smoked haddock (Finnan Haddie)(skinless and boneless)
- 300 g Potatoes(floury, peeled and boiled until tender)
- 1 large Leeks(white and light green parts only, finely sliced)
- 1 tbsp Butter
- 3 tbsp Oatmeal (fine ground)
- 1 large Egg(beaten)
- 2 tbsp Fresh parsley(chopped)
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Vegetable oil or butter(for frying)
- 0.5 Lemon(juiced)
- 1 tbsp Fresh dill(chopped)
- 4 tbsp Greek yogurt or sour cream(for sauce)
đšâđł Instruktioner
- 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.
đĄ Proffstips: Poaching gently keeps the fish moist and flaky. - 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
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.
đĄ Proffstips: Don't overmix, as this can make the patties tough. - 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
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.
đĄ Proffstips: Cook in batches if necessary. - 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
Serve the hot smoked haddock and leek patties immediately with the lemon-dill sauce on the side.
đĄ Proffstips: These are also delicious served with a side salad or some crusty bread.
đĄ Proffstips
- âEnsure the smoked haddock is thoroughly flaked and cooled before mixing to avoid cooking the egg prematurely.
- âIf you can't find Finnan Haddie, other types of smoked haddock can be used, but the flavor will be less traditional.
- âFor a crispier exterior, you can lightly coat the patties in a little extra oatmeal or fine breadcrumbs before frying.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of nutmeg to the patty mixture for warmth.
- Incorporate finely chopped chives or spring onions into the patty mixture.
- Serve with a dollop of tartare sauce instead of the lemon-dill sauce.