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Gino D'Acampo

Smoked haddock fishcake with tomato and olive salsa


Serves 1

Ingredients

  • 70g smoked haddock
  • 1 tbsp fresh coriander, chopped
  • 120g tinned potatoes , drained
  • 1 egg
  • ½ red chilli, seeded and chopped
  • 1 tomato, seeds removed and chopped
  • 50g kalamata olives, pitted
  • 30g courgette
  • 1 lemon
  • 20g breadcrumbs
  • flour for dusting

Method

  1. Combine the haddock, breadcrumbs, half the coriander, the zest of the lemon, potatoes, chilli, a small squeeze of lemon juice and the egg in a bowl.  Mould into a cake shape and dust with flour. Fry in olive oil for 2 minutes. Flip the cake into a dry pan and cook in the oven for a further 3 minutes at 180C.
  2. Cut the courgette into matchsticks and marinate with half the remaining lemon juice and a glug of extra virgin olive oil.  Leave for 5 minutes.
  3. To make the salsa, toss the olives and tomato with the remaining coriander and the rest of the lemon juice.
  4. Serve the fishcake with the salsa scattered around it and the courgette on top.
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