Smoked Cod's Roe Fishcakes with Spicy Mayo
Drogo
4
20 minutes
30 minutes
This smoked cod roe recipe brings together the rich, savoury flavour of smoked cod roe with the comforting texture of golden fishcakes. The delicate smokiness of the roe adds depth and character, while the crispy exterior and soft, satisfying centre make these cod roe fishcakes a delicious choice for lunch, dinner or a starter. Served with a creamy spicy mayo, they offer a delicious balance of smoky, savoury richness and gentle heat.
Perfect for seafood lovers looking for something a little different, these cod roe fishcakes make an easy yet impressive addition to a relaxed meal or dinner party menu. The spicy mayo provides a fresh, creamy contrast to the rich smoked roe, making this a versatile dish that can be served with a crisp salad, seasonal vegetables or simply enjoyed on its own.
Ingredients
{"type":"heading","heading_text":"Smoked Cod’s Roe Fishcakes with Spicy Mayo","ingredient":null}
- 450g potatoes, peeled and cut into evenly sized chunks
300g smoked cod's roe
1 lemon zest only and juice to serve
- 4 spring onions, finely sliced
Handful dill, finely chopped
- 4 tablespoons mayonnaise
- Hot sauce to taste
- Flour, for dusting
- Oil for frying
Directions
{"type":"heading","heading_text":"Method","direction":null,"id":1755548429973.7373}
Cook the potatoes in boiling salted water until tender, then drain.
Mash the potatoes with a small knob of butter, then combine with the roe, lemon zest, spring onions, and dill. Season with pepper.
Shape the mixture into 10 fishcakes.
Fry in hot oil Fry for around 4 minutes on each side or until golden and warmed through.
Mix the mayonnaise with hot sauce to taste and serve with the fishcakes.
Ingredients you'll need
