Haggis & Smoked Haddock Fishcake with Hot Mustard Dressing

Haggis & Smoked Haddock Fishcake with Hot Mustard Dressing

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

January 9, 2019
: 4
: 30 min
: 40 min
: 1 hr 10 min
: Some effort

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
  • salt
  • 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.

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