Читать книгу The Kitchen Diaries - Nigel Slater - Страница 61

I make these little golden fishcakes as a change from the more traditional haddock version, usually in the winter when smoky flavours seem particularly appropriate. Parsley sauce isn’t right with the kippers, so I make a dill-flavoured mayonnaise instead, or sometimes have them with nothing more than a big squeeze of lemon and a generous helping of greens.

floury potatoes – 500g

butter – a thick slice

kipper fillets – 440g

dill – a small handful, chopped

flour for dusting

shallow groundnut oil for frying

For the sauce:

chopped dill – 2 heaped tablespoons

a crushed clove of garlic

mayonnaise – 6 heaped tablespoons

Peel the potatoes, cut them into quarters, then boil them in salted water till tender. Drain the potatoes, tip them into a food mixer and beat with the butter to make a smooth but firm consistency.

Put the kipper fillets in a jug or heatproof bowl and pour a kettle of boiling water over them. Leave them for ten minutes, till they have softened, then drain and flake the flesh. I tend to leave it in short pieces the size of a postage stamp rather than finely mashed.

Fold the fish into the warm potato, together with the chopped dill and a generous seasoning of salt and black pepper. Leave the mixture to cool a little, then shape it into rough patties. I make twelve of them the size of large golf balls, then flatten them slightly. Leave them to cool and firm up.

Dust the patties lightly with flour, then fry in shallow hot oil for five minutes or so.

To make the sauce, simply mix the chopped dill with the crushed garlic and mayo.

Enough for 4