- Ingredients Information
- Nutritional Information
- Catchment Area
Line caught cod fillets, naturally smoked over a blend of Oak & Beech.
Minimum Weight 170g
Cod (GADUS MORHUA), Salt, Natural Oak Wood Smoke
Allergens In Bold
Caught in NE Atlantic- FAO 27
|As a guide we recommend that this product provides||Per 100g|
of which Saturates
of which Sugars
Keep refrigerated until date shown on pack. Suitable to freeze for upto 12 months.
For best results oven cook. 15-20 mins at 180°C / 160°C / Gas 4. Loosely wrap each fillet in lightly oiled foil to form individual parcels. Place on a baking tray in the centre of a pre-heated oven for 15-20 minutes.
Place in a saucepan and half cover with milk. Cover and simmer gently for 5-6 minutes.
Smoked Cod Fish Cakes
- 1 Pack Smoked Cod
- 200g Mashed Potato, Seasoned
- 2tsp wholegrain mustard
- 50g white cheddar, grated
- 3tbsp of chives, chopped
- 50g seasoned flour
- 2 eggs beaten
- 100g breadcrumbs
- 2tbsp creme fraiche
- Oil for frying
1. Cook the smashed cod as instructed on pack. When cooled, remove the skin and any bones, and then flake the fish.
2. In a bowl, mix the fish, mashed potato, cheese, half the mustard and chives. Beat 1 egg and add to the mix to bind. split the mix into 6 equal portions and mould into round fishcakes with your hands. Place on plate and leave in the fridge to firm up
3. When fish cakes are firm cover in seasoned flour, dip into the egg, gently shake to remove excess and place one at a time onto a bed of breadcrumbs to cover the base, scooping the breadcrumbs up over the top and pressing them firmly onto the fishcakes to cover the gaps.
4. In a large frying pan cover the base with oil. Fry over a medium heat for 10 minutes, turning half way through.
5. Lay the fishcakes on kitchen paper to drain and make the delicious sauce by simply mixing the remaining mustard with creme fraiche.
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NW Atlantic FAO 27
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