Smoked Haddock Fishcakes Recipe

Smoked haddock and champ cakes

  • serves 2
  • Easy

This is the ultimate comfort food – perfect after the excesses of Christmas. Enjoy smoked haddock with Irish mashed potato and spring onion champ cakes. The dish is finished with a delicious cream, spinach and mustard sauce



  • whole milk 250ml
  • spring onions 5, chopped including green bits
  • smoked haddock 250g
  • floury potatoes 300g, peeled and chopped into large chunks
  • butter
  • oil for cooking
  • young spinach 200g, wilted
  • single cream 100ml
  • wholegrain mustard 2 tsp


  • Step 1

    Heat the milk and spring onions in a wide shallow pan with a lid. When it comes to a simmer, add the fish, put on a lid, turn down to a simmer and leave for a minute. Turn off the heat and leave for 5 minutes. Scoop out the fish and onions then flake the fish, discarding any skin and bone.

  • Step 2

    Put the potatoes in a pan of cold, salted water. Bring to a simmer then cook for 10-15 minutes until tender. Drain well then tip back in the pan. Mash with a large knob of butter. Leave until cooled then mix through the fish and onions and season.

  • Step 3

    Form into 4 cakes. Chill for 20 minutes. Heat some oil in a non-stick frying pan then cook the cakes for 4-5 minutes each side until golden and heated through. Heat the cream and whisk in the mustard and a splash of water. Season.

  • Step 4

    Sit the cakes on top of the spinach and spoon over the sauce.

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Nutritional Information

  • Kcals 473
  • Fat 22.6g
  • Carbs 31.7g
  • Fibre 4.6g
  • Protein 35.5g
  • Salt 3.5g