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Smoked haddock fishcakes with lemon and tartare sauce

23 February 2012

Paul Steward, owner and head chef at The Boat House in South Queensferry, provides us with a perfect fish supper

Haddock fishcakes
Haddock fishcakes from The Boat House restaurant

Cooking time

20 minutes




  • 400g naturally smoked haddock
  • 90ml milk
  • 600g potatoes, peeled
  • 2 tsp ‘lea and perrins’ sauce
  • ½ onion, finely chopped
  • ¼ spring onion, finely chopped
  • 10g parsley, finely chopped
  • 3tsp horseradish
  • Salt
  • Pepper

To serve

  • Tartare sauce
  • Fresh lemon wedges


Poach half the haddock in milk then drain, chop the remaining haddock finely.

Boil the peeled potatoes for 2 minutes and remove 1/3 of them and allow to cool. Grate the potatoes once they have cooled.

Finish cooking the remaining potatoes. Drain and mash. When the haddock and potatoes are cool, mix them with the rest of the ingredients together with the grated potato. Season with salt and pepper.

Preheat the oven to 180c.

Shape the fishcakes and heat some olive oil in a frying pan.

Fry the fishcakes on each side until golden brown then place in the oven for 5 minutes. Serve with the tartare sauce and lemon.

Our thanks to The Boat House for providing this recipe,


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.