HADDOCK AND SMOKED SALMON FISH CAKE WITH MELTING MIDDLE CREAMY SPREADABLE FRESH FRENCH GOAT’S CHEESE

By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador

In these days of economic gloom we are always looking at ways of making our budgets stretch. But that doesn’t mean we have to sacrifice taste. Here at Easy Cheesey Chèvre Towers, I’ve put together a set of delicious recipes using French goat’s cheeses which are not only easy to make, but won’t break the bank.

These fish cakes are a great Saturday evening meal. Hearty and great fun. There is self-saucing as the middle, when it heats up turns to a molten fondant of creamy French goat’s cheese! You can do this with practically any white fish if haddock isn’t your thing, or even have a go with a beef or lamb burger!!

Spreadable fresh French goat’s cheese is available in many forms. It is fresh, smooth, white and melts-in-the-mouth and has a light, mild taste that is unlike any other cheese. It is available from all good supermarkets and delicatessens.

Serves 4 Prep time 20 minutes

Cooking time 20 minutes Cooling time 20 minutes

Oven temp 200oc

Approximate cost per portion £2.50

INGREDIENTS

100g spreadable fresh French goat’s cheese

300g Haddock, skinned and pin boned

200g smoked salmon

300g Maris Piper potatoes

2 tbsp chopped parsley

2 tsp chopped chives

Zest 1 lemon

2 tsp small drained capers in vinegar

4 tbsp plain flour

2 eggs

100g dried bread crumbs

50mls vegetable oil for frying

METHOD

1. Start by peeling the potatoes, cutting them into 2 inch pieces and placing them into a large saucepan of cold water. Add a pinch of salt and bring to the boil. Once the potatoes are soft (about 15 minutes after boiling) remove from the heat and drain. Leave them to cool for 10 minutes or so before mashing or putting them through a ricer. Place the mashed potatoes into the fridge to cool while you prepare the fish cake mix.
2. Place the haddock into a food processor along with the smoked salmon. Blitz to a chunky texture before adding the parsley, chives, lemon zest and capers and then season with salt and pepper. Pulse the mix in your blender until all is combined.
3. Blend the fish mix with the chilled mashed potato. Divide the mix into 4 portions.
4. Now take one of the portions and make it into a ball. Make an indentation into the centre of the fish cake using your thumb or a tea spoon. Take a heaped tsp of the spreadable fresh French goat’s cheese and place this into the indentation. Close the gaps around the cheese so that the cheese is left in the middle of the fish cake. Mould into a pattie shape and place into the fridge while you do the others.
5. When all the fish cakes are moulded and stuffed you need to bread them.
6. Take 3 bowls and place the flour into one, 2 beaten eggs in another and the bread crumbs into the third. Coat each fish cake first in the flour, then the egg and finally the bread crumbs and then let them set again in the fridge. You can now leave them until you are ready to cook.
7. Once all the fish cakes are crumbed, put large frying pan on a medium heat and add in the oil. Lay in the fish cakes and allow to cook on both sides for 3-4 minutes until golden brown, then remove from the pan and place onto a baking sheet. Place into a preheated oven for another 10 minutes.
8. Serve with a wedge of lemon, spoonful of mayonnaise and a crispy salad.

For further information or recipes please visit: www.frenchgoatscheese.com

Or contact Chris:

E-mail: contact chris.skyrme@sopexa.com

Telephone: 0207 312 3644