This haggis & smoked haddock fishcake with hot mustard dressing seems an unlikely combination but I can assure you it works wonderfully well. I first came upon a variation of this recipe many years ago when I was staying in the Lake District. The restaurant I visited used black pudding, however I happened to have some leftover haggis one January which worked equally well. Makes a delicious lunch or supper dish or starter.
Haggis & Smoked Haddock Fishcake with Hot Mustard Dressing
A sublime marriage of haggis and smoked haddock. Perfect as a starter, lunch or light supper.
- 300g smoked haddock
- 1/2 onion, peeled
- 185ml milk
- 3 sprigs parsley, chopped
- 4 black peppercorns
- 300g leftover haggis, formed into 4 patties approx 8cm diameter
- 450g peeled potatoes, diced
- 30g butter
- 1 garlic clove, crushed
- 10g chives, finely chopped
- 1 1/2 tsp coarse grain mustard
- 115g grated cheddar
- 2 egg yolks
- seasoning to taste
- 1/2 small leek, sliced very finely
- butter for frying
- Hot Dressing
- 180ml olive oil
- 2 tbsp white wine vinegar
- 1/2 tsp English mustard powder
- 2 tsp runny honey
- 1/2 tsp Worcestershire sauce
- a dash Tabasco sauce
- 1 tbsp coarse grain mustard
- 1/2 tsp ground cumin
- 10g fresh dill
- 1 clove garlic
- ground black pepper
- Step 1 Poach the smoked haddock in the milk with the onion, peppercorns and parsley for 10 minutes until lightly cooked. Drain the haddock and discard the poaching liquid, leave to cool.
- Step 2 Meanwhile boil the potatoes for 15-20 minutes, drain and mash with the crushed garlic clove and the butter.
- Step 3 Mix in the egg yolks, grated cheddar, flaked haddock and season to taste.
- Step 4 Form this haddock mixture into 4 patties about the same diameter as the haggis patties.
- Step 5 Place both the fish and haggis patties onto a baking tray and bake alongside each other for approximately 15-20 minutes at 200’C/180’C fan.
- Step 6 Meanwhile whizz all the dressing ingredients together in a blender and transfer to a small saucepan to heat gently.
- Step 7 Fry the leek in the butter until golden.
- Step 8 Place a few spoonfuls of the dressing onto a plate, top with the haggis patties, then the fish patties. Finally top with the leek and serve.