- 3 lbs Russet potatoes
- 1 lb Salt haddock
- 2-3 large Shallots
- ¼ cup Fresh dill or chives (about ¼ cup chopped)
- 1 tbsp Butter
- Salt, to taste
- Pepper, to taste
- Peel, roughly chop, and boil potatoes until very soft in just enough lightly salted water to cover.
- While potatoes are boiling, rinse the salt fish under warm water to remove excess salt, and boil fish in a small amount of water for 2-3 minutes.
- Once potatoes are well drained and steam has stopped rolling off, return them to the pot and mash thoroughly with the spoon of butter, a small amount of salt and a few good cracks of black pepper.
- Drain boiled fish and rinse again with warm water.
- Add cooked fish to the mashed potatoes, crumbling it as you add it.
- While fish and potato are cooling further, chop the shallot and dill/chives as finely as possible, then add them to the pot.
- Mix well with your hands to ensure that ingredients are fully blended.
- Taste your mix and adjust seasoning as required.
- While mix is still slightly warm, form into cakes and lay them out on a baking sheet.
- Cakes can now be refrigerated (covered) for several days if required.
- When ready to serve fish cakes, fry cakes in small batches on medium heat in a combination of oil and butter until browned on each side.
- They can be held in a 275 degree oven for up to half an hour before serving, to keep warm while you finish the rest of the frying.