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Fishcakes with herb salad

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These crispy fishcakes are packed with sea bass, haddock and salmon and served with herb-dressed salad leaves.

Ingredients

For the marinade

For the fishcakes

  • 50²µ/1¾´Ç³ú sea bass, skin removed and diced
  • 50²µ/1¾´Ç³ú natural smoked haddock, skin removed and diced
  • 50²µ/1¾´Ç³ú salmon, skin removed and diced
  • 100²µ/3½´Ç³ú mashed potato

For the coating

For the herb dressing

To serve

  • 1 tbsp fresh tarragon, chopped
  • 1 tbsp fresh dill, choppedÌý
  • 1 tbsp flatleaf parsley, chopped
  • 2 nasturtium flowers, petals picked, and 6 nasturtium leaves
  • 2 tbsp capers