Try to get some fresh smoked salmon and smoked mackerel. Jamie used smoked trout, so that works too. For my fishcakes I used about 400g of fish because I wanted a really nice, rich taste of it. Bone and roughly chop the fish and put aside.
The fishcakes need to be coated in flour, egg and breadcrumbs. For this, put flour, 3 eggs and the breadcrumbs (mixed with our chopped parsley) in shallow dishes. Now you can coat each fishcake top and bottom. The flour helps the egg to stick on the cakes, and the egg in return makes the breadcrumbs stick. Finally, wrap the circumference of each fishcake generously with smoked bacon (I used two rashers each) and put it on a tray. You can secure the bacon with cocktail sticks, but in my case it also worked without.
Now, remove and feast your eyes (and tummy) on.....
I served them with herby sour cream and yummy bacon muffins (I will tell you the recipe for those next week).
So, I hope you'll try the recipe (full one below) and get your first taste of real British food.
400g smoked fish (salmon and mackerel)
6 sprigs of parsley
6 slices of white bread
18 rashers of smoked bacon
butter, nutmeg, flour
1. Bone and roughly cop the fish.
2. Peel, boil and mash the potatoes. Wash, slice and boil the leeks with a knob of butter and a bit of nutmeg for 10 minutes. Drain and put in cold water.
3. Prepare the zest and the juice of the lemon. Chop the parsley and process the bread (crusts removed) in a food processor.
4. Mix potatoes, fish, lemon, leeks and one egg yolk, and form 9 fishcakes.
Preheat the oven to 220°C/gas 7.
5. Put flour, 3 eggs and breadcrumbs (mixed with parsley) in shallow dishes and coat the cakes top and bottom. Wrap two rashers of bacon around each circumference of a fishcake. If necessary, secure with cocktail sticks. Put on a tray.
6. Roast in the oven for about 20 minutes and serve with herby sour cream or salad.