Welsh Smoked Haddock and Leek Fishcakes

Introduction

Golden grilled fishcakes made with smoked haddock and leeks, cooked to perfection on the Arteflame grill for a crispy, golden crust and tender, flaky interior. These fishcakes celebrate the rich, smoky flavors of traditional Welsh cuisine while enhancing them with the perfect sear and a deliciously creamy dip.

Ingredients

• 2 smoked haddock fillets (about 12 oz)
• 2 large leeks, finely chopped
• 2 medium potatoes, boiled and mashed
• 1 tablespoon butter
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 egg, beaten
• ½ cup breadcrumbs
• Salt and pepper to taste
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• Butter for grilling

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins inside the grill and stack firewood over top.
3. Light the napkins and allow the fire to build. The grill will be ready for cooking in approximately 20 minutes.

Step 2: Prepare the fishcake mixture

1. Grill the smoked haddock fillets on the flat cooktop until fully cooked and flaking easily.
2. Remove the fish from heat and let it cool slightly before flaking it into a bowl.
3. In the meantime, melt butter on the griddle and grill the finely chopped leeks until tender and slightly caramelized.
4. Add the grilled leeks, mashed potatoes, Dijon mustard, parsley, salt, and pepper to the bowl with the fish.
5. Mix thoroughly, then shape the mixture into fishcakes.

Step 3: Coat the fishcakes

1. Dip each fishcake into the beaten egg.
2. Coat with breadcrumbs, pressing lightly to ensure an even crust.

Step 4: Grill the fishcakes

1. Melt butter on the flat cooktop portion of the Arteflame grill.
2. Place fishcakes on the griddle and cook until golden brown and crispy, about 3-4 minutes per side.
3. Move them to a cooler area of the griddle as needed to prevent burning while ensuring even cooking.

Step 5: Make the creamy dip

1. Mix mayonnaise, lemon juice, garlic powder, and smoked paprika in a bowl.
2. Stir well and serve alongside the hot, crispy fishcakes.

Tips

• Use the inner portion of the flat cooktop for a higher heat sear and move the fishcakes outward to control crispiness.
• Butter provides a richer flavor than oil—don’t be shy with it!
• Remove the fishcakes from heat when they are a rich golden brown to avoid overcooking.

Variations

1. Cheesy Fishcakes: Mix in ½ cup shredded aged cheddar for an extra savory kick.
2. Spicy Fishcakes: Add 1 teaspoon of chili flakes or chopped jalapeños for heat.
3. Herb-Infused Fishcakes: Experiment with fresh dill or tarragon instead of parsley.
4. Crab & Haddock Cakes: Swap half the haddock for crab meat for a luxurious variation.
5. Curry-Spiced Fishcakes: Blend a teaspoon of curry powder into the mixture for a unique flavor.

Best Pairings

• Light, crisp white wine like Sauvignon Blanc
• Grilled asparagus or charred broccolini
• Crunchy coleslaw with a lemon dressing
• Warm buttered sourdough bread

Conclusion

Cooking Welsh smoked haddock and leek fishcakes on the Arteflame grill delivers a rich, crispy texture unlike any other. By using the flat cooktop, you get an evenly golden crust and perfect doneness. Serve them with the creamy dip and enjoy a delicious, smoky, and flavorful dish.