Fish cakes are a classic Nova Scotian dish. One of the joys of eating fish cakes is that nearly every recipe is different. This particular recipe features a breaded fish cake with haddock and lobster. It’s crispy exterior is complemented by a rich smoked salmon mayonnaise. Delicious.
5 medium potatoes, peeled
6 large shrimp, peeled
1 tbsp (15 ml) butter
¼ cup (50 ml) onion, chopped
½ small red pepper, finely diced
1 small garlic clove, crushed
1 tbsp (15 ml) lemon juice
¼ tsp (1 ml) parsley, chopped
¼ tsp (1 ml) dried or fresh thyme
¼ tsp (1 ml) Cajun seasoning, or to taste
4 oz (125 g) lobster meat
4 oz (125 g) haddock fillet
¼ cup (50 ml) milk
1 cup (250 ml) flour
2 cups (500 ml) panko bread crumbs
Boil potatoes until soft; mash, but not too finely. Let cool. Cut shrimp into medium dice and sauté in melted butter along with the onion, red pepper and garlic, until the shrimp is just cooked, about 3 minutes. Add lemon juice, parsley, thyme and Cajun seasoning, and stir to combine. Drain in colander and let cool. Chop lobster; drain and stir into cooled shrimp mixture. Steam or poach haddock fillets. Flake haddock and combine with potato, shrimp and lobster mixtures. Cool. Form into patties, using about ¼ cup (50 ml) mixture for each.
Beat eggs; whisk in milk. Dip patties in flour, shaking off excess flour. Dip into egg mixture until well coated , then dip into bread crumbs. Deep fry in canola oil for about 3 minutes, until browned and crispy. Drain on paper towels and serve with a dollop of smoked salmon mayonnaise.
Smoked Salmon Mayonnaise
1 cup (250 ml) mayonnaise
¼ cup (50 ml) julienne of smoked salmon
1 tbsp (15 ml) chopped capers
1 tbsp (15 ml) fine diced red onoin
zest of ½ lemon
lemon juice to taste
Combine all ingredients in a bowl and season to taste.
For 6 people (makes 12 fish cakes)
Recipe provided by:
Chef Sean Murphy
Lakeside Restaurant at Inverary Resort
Baddeck, Nova Scotia