Smoked Fish Cakes with Root-Vegetable Slaw Recipe

Name: Smoked Fish Cakes with Root-Vegetable Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup julienned celery root; 1/2 cup julienned carrot; 1/2 cup julienned parsnip; 2 tablespoons apple cider vinegar; 1 teaspoon finely chopped flat-leaf parsley; Salt and freshly ground pepper; 3 large baking potatoes; 1 pound skinless, boneless smoked fish, flaked; 2 large eggs, lightly beaten; 4 tablespoons unsalted butter, melted; 1/2 cup coarsely chopped chives; 1/4 cup finely chopped flat-leaf parsley; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1 cup fine fresh bread crumbs; Canola oil, for frying; Onion Mustard Sauce, for serving

Servings: persons

1/2 cup julienned celery root
1/2 cup julienned carrot
1/2 cup julienned parsnip
2 tablespoons apple cider vinegar
1 teaspoon finely chopped flat-leaf parsley
Salt and freshly ground pepper
3 large baking potatoes
1 pound skinless, boneless smoked fish, flaked
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted
1/2 cup coarsely chopped chives
1/4 cup finely chopped flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup fine fresh bread crumbs
Canola oil, for frying
Onion Mustard Sauce, for serving

1
In a medium bowl, combine the celery root, carrot and parsnip.
2
Add the vinegar and parsley, season with salt and pepper and toss well.
3
Preheat the oven to 400.
4
Roast the potatoes for about 35 minutes, or until tender.
5
Let cool slightly, then peel the potatoes and pass them through a ricer or coarse sieve.
6
In a bowl, combine the potatoes, smoked fish, eggs, butter, chives, parsley, salt and pepper.
7
Shape the mixture into 16 patties.
8
Lower the oven temperature to 300.
9
Spread the bread crumbs on a plate.
10
Dredge the fish cakes in the bread crumbs and tap off any excess.
11
In a large skillet, heat 1/4 inch of canola oil until almost smoking.
12
Fry the fish cakes in batches over moderately high heat until browned and crisp, about 3 minutes.
13
Turn the fish cakes, lower the heat to moderate and cook until browned on the bottom, about 2 minutes longer.
14
Transfer to a plate and keep warm in the oven while you fry the rest of the cakes.
15
Spoon the Onion Mustard Sauce onto 8 plates.
16
Set 2 fish cakes in the sauce on each plate, spoon the root-vegetable slaw on top and serve.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup julienned celery root, 1/2 cup julienned carrot, 1/2 cup julienned parsnip, 2 tablespoons apple cider vinegar, and more.

Yes, Smoked Fish Cakes with Root-Vegetable Slaw falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Smoked Fish Cakes with Root-Vegetable Slaw

How did you like this recipe?

Frequently Asked Questions