Fishcakes with herb salad

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2


By Anna Haugh
From Saturday Kitchen

Ingredients

For the marinade

  • ½ garlic clove, chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp lilliput capers
  • 1 tbsp chopped fresh dill

For the fishcakes

  • 50g/1¾oz sea bass, skin removed and diced
  • 50g/1¾oz natural smoked haddock, skin removed and diced
  • 50g/1¾oz salmon, skin removed and diced
  • 100g/3½oz mashed potato

For the coating

  • 150g/5½oz plain flour
  • 150g/5½oz panko breadcrumbs

For the herb dressing

  • 1 free-range egg yolk
  • ½ garlic clove
  • 1 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • pinch sugar
  • 1 tbsp chopped fresh tarragon
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped fresh flatleaf parsley
  • 1 handful rocket leaves
  • 50ml/2fl oz extra virgin olive oil
  • 100ml/3½fl oz vegetable oil

To serve

  • 1 tbsp fresh tarragon, chopped
  • 1 tbsp fresh dill, chopped
  • 1 tbsp flatleaf parsley, chopped
  • 2 nasturtium flowers, petals picked, and 6 nasturtium leaves
  • 2 tbsp capers
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