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Smoked Haddock and Leek Fishcakes with Tomato and Rocket Salad and Aioli

A wonderful flavoursome fishcake with smoked haddock, wholegrain mustard, mature cheddar cheese and leeks, a great flavour combination served with a simple salad of tomato rocket, shallot and gherkins for acidity.

  • Preferred menu selling price: £9.95
  • Skill: 1 Eggs
  • Recipe Type: Plated Spec
  • Preparation Time: 30 minutes
  • Service Time: 10 minutes
  • Perfect For: Bar Food, Main Courses, Starters


This recipe makes portion(s).

Ingredients List Quantity Cost
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Required Sub Recipes

Equipment Needed

Deep fat fryer
Oven tray
Brown chopping board
Tomato knife
Cooks knife


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Sub-recipe Allergens

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PreparationFishcakes with Tomato Salad and Garlic Aioli

  • Tomato – Slice 0.5cm thick across the tomato, remove and discard the top and bottom
  • Gherkins – dice 1mm
  • Shallot – top and tail, remove skin, dice 1mm
  • Deep fat fryer – Pre heat 170°c
  • Oven – Pre heat 180°c


  1. Place the fishcakes in the fryer basket and gently place them into the fryer
  2. Once golden remove from the fryer place onto the oven tray and place in the oven
  3. Arrange the tomato around the centre of the plate
  4. Dress the rocket with half of the rapeseed oil and place in the centre of the tomatoes
  5. Sprinkle the gherkin and shallot over the tomatoes and dress with the rest of the rapeseed oil
  6. Temperature probe the fishcakes to see if they are above 74°c
  7. Once they are hot enough remove from the oven and place on top of the rocket
  8. Finish with a large tablespoon of aioli
  9. Ready to serve

Nutritional Information

Nutritional data per portion, view full nutrition table

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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