Words by Kate Wilson (Prof’s at Woodlands), Images by Ashlee DeCaires
If we catch less than perfect eating fish (e.g. kahawai), then the default is to hot smoke it and turn it into fish cakes.
I use a mix of ⅓ flaky salt to ⅔ brown sugar which I slather on top of the filleted fish. Just 10 minutes in the smoker is sufficient to get the flavour and texture needed. The flesh should flake easily when ready. As the ‘cure’ is salty, there is often no need to add extra salt into the recipe.
200g smoked fish roughly broken into 1cm chunks
2 medium sized potatoes
1 spring onion, finely chopped
2 tbsp finely chopped parsley
big pinch white pepper
½ cup breadcrumbs (preferably Panko)
Boil the potatoes then smash them so they are in small rough chunks.
Mix with all the ingredients except the breadcrumbs.
Fashion into cakes and then press each cake into a bowl of the breadcrumbs so they are fully coated.
Shallow fry or bake (200°C) until the crumbs are a dark golden brown.
We served these with a smoked tomato sauce, but tartare is just as good!