Scottish Smoked Haddock and Potato Cakes

Introduction

Scottish Smoked Haddock and Potato Cakes are a mouthwatering dish that combines the richness of smoked haddock with the creaminess of mashed potatoes, all crisped up beautifully on the Arteflame grill. These golden brown fish cakes are loaded with flavor and have a fantastic texture, making them a perfect dish for lunch, dinner, or even an appetizer.

Ingredients

• 2 smoked haddock fillets (about 12 oz total), skin removed
• 2 large potatoes, peeled and cut into chunks
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 1 tsp Dijon mustard
• 1 egg
• 1 cup breadcrumbs
• Salt and black pepper, to taste
• 1/2 cup flour, for dusting
• 2 tbsp butter, for grilling
• Lemon wedges, for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Wait about 20 minutes until the grill reaches the optimal cooking temperature.

Step 2: Cook the Haddock

1. Place the smoked haddock fillets on the flat cooktop griddle.
2. Cook for 3-4 minutes per side, until opaque and flaky.
3. Remove from grill and let cool slightly.
4. Flake the fish into small pieces.

Step 3: Prepare the Potatoes

1. Place the potato chunks directly on the flat cooktop griddle.
2. Cook until tender and golden brown, about 10-15 minutes.
3. Mash with 2 tablespoons of butter in a bowl until smooth.

Step 4: Make the Fish Cake Mixture

1. In a bowl, mix the mashed potatoes, flaked haddock, chopped onion, parsley, chives, Dijon mustard, and egg.
2. Season with salt and black pepper.
3. Shape into small patties and coat lightly with flour.

Step 5: Grill the Haddock Cakes

1. Melt 2 tablespoons of butter on the flat cooktop griddle.
2. Place the haddock cakes on the griddle and cook for 4-5 minutes per side, until golden brown.
3. Remove from heat and let rest for a few minutes before serving.

Step 6: Serve

1. Plate the smoked haddock cakes with a side of lemon wedges.
2. Garnish with additional fresh herbs if desired.

Tips

• For even crispiness, avoid flipping the fish cakes too often.
• Let the fish cakes rest for a few minutes before serving to allow flavors to meld.
• Use cold mashed potatoes for firmer fish cakes.

Variations

1. Spicy Haddock Cakes: Add 1 teaspoon of chili flakes and 1 finely chopped red chili to the mixture.
2. Cheesy Haddock Cakes: Mix in 1/2 cup of shredded sharp cheddar cheese for extra flavor.
3. Garlic Butter Haddock Cakes: Incorporate 1 teaspoon of minced garlic for a rich, aromatic taste.
4. Smoky Paprika Haddock Cakes: Add 1 teaspoon of smoked paprika for enhanced smoky depth.
5. Lemon Herb Haddock Cakes: Mix in some lemon zest and extra parsley for a fresh, zesty flavor.

Conclusion

These Scottish Smoked Haddock and Potato Cakes are an explosion of flavor with their crispy edges, tender insides, and deep smoky taste. Cooked to perfection on the Arteflame grill, they make for an unforgettable dish that's both easy and delicious.

Best Pairings

• Tartar sauce or garlic aioli
• Fresh coleslaw
• A crisp, chilled white wine like Sauvignon Blanc
• Grilled asparagus or a simple green salad
• Grilled rustic bread with butter