Grilled Scottish Smoked Haddock & Potato Cakes Recipe

Introduction

There is something inherently soul-soothing about the combination of flaky, smoky fish and fluffy mashed potatoes. This traditional Scottish recipe brings those elements together in a harmony of texture and flavor, but preparing them on an Arteflame grill elevates the dish to an entirely new level. Unlike traditional pan-frying, the Arteflame’s carbon steel cooktop provides an even, intense sear that locks in moisture while creating an irresistibly golden, crispy crust. The subtle wood-fired aroma from the grill complements the natural smokiness of the haddock, adding a rustic depth that you simply cannot replicate indoors.

Whether you are hosting an elegant outdoor brunch or looking for a hearty dinner that connects you with traditional Celtic flavors, these fish cakes are a showstopper. They are robust enough to handle the heat of the grill yet delicate enough to melt in your mouth. By using the flat-top plancha of your Arteflame, you gain precise control over the temperature, ensuring the butter and oil create a sizzling finish without burning the breadcrumbs, resulting in a perfectly cooked cake every single time.

Ingredients

The Fish and Potato Base

• 1 lb (450g) Smoked Haddock fillets (undyed is traditional)
• 1 lb (450g) Russet or Maris Piper potatoes, peeled and cut into chunks
• 1 cup (240ml) Whole milk (for poaching)
• 1 Bay leaf
• 1/2 tsp Black peppercorns
• 2 tbsp Unsalted butter
• 4 Spring onions (scallions), finely chopped
• 2 tbsp Fresh parsley, chopped
• 1 tsp Lemon zest
• Salt and white pepper to taste

The Breading and Grilling

• 1/2 cup All-purpose flour (for dusting)
• 2 Large eggs, beaten
• 1.5 cups Panko breadcrumbs (for extra crunch) or traditional breadcrumbs
• 3 tbsp Vegetable oil or Clarified butter (for the grill surface)
• Lemon wedges (for serving)

Instructions

Step 1: Poach the Haddock

1. Place the smoked haddock fillets in a deep skillet or saucepan.
2. Pour over the milk and add the bay leaf and black peppercorns. If the fish isn't fully submerged, add a splash of water.
3. Bring the liquid to a gentle simmer over medium heat, then reduce to low. Cover and poach for about 5-8 minutes, or until the fish flakes easily.
4. Remove the fish from the milk (reserve a little liquid if you like softer mash) and let it cool. Flake the fish into chunks, removing any skin and bones.

Step 2: Prepare the Potatoes

1. While the fish cools, boil the potato chunks in salted water until tender, approximately 15 minutes.
2. Drain the potatoes thoroughly. You want them as dry as possible to prevent soggy cakes. return them to the pot for a minute to steam off excess moisture.
3. Mash the potatoes until smooth. Stir in the butter and a tablespoon of the reserved poaching milk if the mixture is too stiff, but keep it firm.

Step 3: Combine and Shape

1. In a large mixing bowl, gently combine the mashed potatoes, flaked haddock, chopped spring onions, parsley, and lemon zest.
2. Season with white pepper and a little salt (taste first, as the fish is salty).
3. Mix gently to avoid breaking up the fish flakes too much; you want texture.
4. Divide the mixture into 8 equal portions and shape them into round patties about 1 inch thick.

Step 4: Bread the Cakes

1. Set up a dredging station: one bowl with flour, one with beaten eggs, and one with breadcrumbs.
2. Dust each cake in flour, shaking off the excess.
3. Dip into the beaten egg, ensuring it is fully coated.
4. Press into the breadcrumbs until evenly covered.
5. Place the cakes on a tray and refrigerate for at least 30 minutes. This is crucial to stop them from falling apart on the grill.

Step 5: Grilling on the Arteflame

1. Fire up your Arteflame grill. Aim for a medium-high heat on the flat cooktop surface.
2. Apply vegetable oil or clarified butter generously to the plancha surface where you intend to cook.
3. Once the oil is shimmering, place the fish cakes onto the hot surface.
4. Cook for 4-5 minutes on the first side until deep golden brown and crispy.
5. Carefully flip using a wide spatula. Add a little more butter if the surface looks dry.
6. Cook for another 3-4 minutes on the other side until heated through and crispy.
7. Move to the outer, cooler edge of the grill to keep warm if serving in batches.

Tips

Achieving the perfect fish cake requires attention to moisture and temperature. The most critical tip for grilling these on an Arteflame is the "Chill Factor." You must let the shaped patties rest in the refrigerator for at least 30 minutes before they hit the grill. This solidifies the butter and starch, ensuring they hold their shape against the high heat of the plancha. If you skip this step, they may crumble when you try to flip them.

Secondly, moisture management is key. When boiling your potatoes, ensure they are drained thoroughly. A wet mash leads to a soggy cake that is difficult to handle. If your mixture feels too wet before shaping, add a tablespoon of flour or breadcrumbs directly into the mix to bind it. Finally, when using the Arteflame, utilize the different heat zones. Sear them in the hotter center area to get that crust, then move them to the cooler outer ring to ensure the center is piping hot without burning the breadcrumbs.

Variations

While the traditional recipe is delicious, fish cakes are incredibly versatile canvas for flavor experimentation. You can easily adapt this recipe to suit different dietary needs or flavor profiles without losing the essence of the dish. Here are a few ways to mix things up on your grill:

• Salmon Twist: Swap half or all of the haddock for hot-smoked salmon for a richer, oilier fish cake.
• Spicy Thai Style: Add a tablespoon of red curry paste, chopped cilantro instead of parsley, and switch the lemon zest for lime zest.
• Cheesy Center: Insert a cube of melting cheese, like cheddar or gruyère, into the center of the patty before breading for a molten surprise.
• Gluten-Free: Use gluten-free flour for dusting and gluten-free panko or crushed cornflakes for the coating.
• Bacon Lover's: Finely chop cooked bacon and mix it into the potato and fish base for an extra layer of smoky, salty goodness.

Best pairings

To create a balanced meal, you need sides that cut through the richness of the potato and the smokiness of the fish. These cakes are hearty, so lighter, acidic accompaniments usually work best to cleanse the palate. The outdoor setting of an Arteflame cookout also invites rustic, fresh sides.

• Classic Tartare Sauce: A homemade sauce with capers, pickles, lemon juice, and dill is the non-negotiable dipping partner.
• Poached Eggs & Spinach: Serve the cake topped with a poached egg and wilted spinach for a luxurious "Florentine" style brunch.
• Fennel and Apple Salad: A crisp salad with shaved fennel, green apple, and a vinaigrette dressing provides a crunchy, fresh contrast.
• Grilled Asparagus: Utilize the Arteflame to char fresh asparagus spears with lemon and olive oil while the cakes are finishing.

Conclusion

Cooking these Scottish Smoked Haddock and Potato Cakes on an Arteflame grill transforms a humble pantry staple into a gourmet outdoor dining experience. The process captures the essence of open-fire cooking—taking simple, high-quality ingredients and enhancing them with heat, smoke, and fresh air. The result is a dish that contrasts the crunch of a butter-fried crust with the creamy, savory warmth of the filling.

Whether served as a sophisticated appetizer, a main course for a family dinner, or the star of a weekend brunch, these fish cakes are sure to impress. They allow you to step away from standard burgers and steaks, showcasing the versatility of your flat-top grill. Gather your ingredients, fire up the grill, and enjoy a taste of Scotland right in your backyard.