Lemon Horseradish Fish Cakes Recipes

Steps:

• Preheat oven to 400 degrees. Brush each of two rimmed baking sheets with 1/2 tablespoon oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through, 10 to 15 minutes. Let cool completely; pat dry with paper towels. With a fork, flake fish into small pieces.
• In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. (To freeze, see below.)
• In a large skillet over medium-high, heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4 to 6 minutes per side. Repeat with remaining tablespoon oil and cakes. Serve with tartar sauce, if desired.

Steps:

• Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
• Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
• Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
• Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
• Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
• Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
• Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
• Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
• Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
• Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
• Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
• On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
• Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
• Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
• Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.

Steps:

• Grate enough lemon peel to measure 2 1/2 teaspoons. Halve lemons; squeeze enough juice to measure 1/4 cup. Mix peel, 2 tablespoons juice, mayonnaise, 1/4 cup green onion, relish, horseradish, and 2 tablespoons dill in bowl; set sauce aside.
• Grind bread to fine crumbs in processor. Place 1 cup breadcrumbs in medium bowl. Place remaining breadcrumbs in 13x9-inch baking dish. Using on/off turns, very coarsely chop fish in processor (do not form paste). Add fish to breadcrumbs in bowl; gently mix in egg, 1 tablespoon sauce, and 1/4 cup green onion. Shape fish mixture into four 31/2-inch-round cakes; thickly coat with breadcrumbs in baking dish.
• Toss coleslaw mix, 3 tablespoons sauce, 2 tablespoons lemon juice, and 1 tablespoon dill in bowl. Season with salt and pepper.
• Heat oil in large nonstick skillet over medium heat. Add fish cakes; sauté until cooked through, about 2 minutes per side. Serve fish cakes with slaw and sauce.

Steps:

• Preheat oven to 400ºF.
• Brush each of two rimmed baking sheets with 1/2 tablespoon oil.
• Place fillets on sheets; season with salt and pepper.
• Roast until cooked through, 10-15 minutes.
• Let cool completely; pat dry with paper towels.
• With a fork flake fish into small pieces.
• In a large bowl, combine eggs, mayonnaise, parsley, lemon juice and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt & pepper.
• Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. *(To freeze; follow the instructions below).
• In a large skillet over medium-high heat heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4-6 minutes per side.
• Repeat with remaining tablespoon oil and cakes.
• Serve with tartar sauce, if desired, and garnish with parsley sprigs.
• *TO FREEZE: Place uncooked cakes on baking sheet and freeze until firm. Wrap each in plastic; transfer to resealable freezer bags. Freeze up to 3 months. Defrost overnight in refrigerator and then continue with Step #9 of the instructions.

Steps:

• Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish. Mix in onion, parsley, cilantro, 3 1/2 tablespoons oil, salt, and pepper. Using wet hands and generous 1/4 cupful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)
• Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté cakes until opaque in center, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side. Transfer to platter. Serve warm or at room temperature with horseradish sauce.

Steps:

• In a bowl, combine all ingredients.

Steps:

• Put the salmon, horseradish, lemon zest and half the dill in a food processor, season and blitz to a fine paste.
• Shape the mixture into 4 burgers. Heat the oil in a large frying pan and cook the burgers for 4 mins on each side until golden.
• Meanwhile, mix the remaining dill with the mayonnaise and spread a little onto the base of each roll. Toss the watercress in the lemon juice and put a handful on each roll base. Top with a burger and finish with slices of cucumber and radish. Replace roll tops to serve, if you like, or serve them alongside.

Steps:

• Combine sour cream, lemon zest and juice, and horseradish in a small bowl; season with salt. Serve with gefilte fish.