Fish cakes with bacon potato salad and honey mayo

Name: Fish cakes with bacon potato salad and honey mayo
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g waxy potatoes; 100 g streaky bacon; 2 Onions; 1 collar Chives; 3 TABLESPOONS + 100 ml sunflower oil; 300 ml Vegetable broth; 10 TABLESPOONS Fruit vinegar; 1 TABLESPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pickled cucumber; 500 g Saithe fillet; 100 g cold smoked salmon in slices; 1 egg (size M); 3 TABLESPOONS Flour; 6 TABLESPOONS Breadcrumbs; 1 TABLESPOON Mustard; 1 TABLESPOON Honey

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g waxy potatoes
100 g streaky bacon
2 Onions
1 collar Chives
3 TABLESPOONS + 100 ml sunflower oil
300 ml Vegetable broth
10 TABLESPOONS Fruit vinegar
1 TABLESPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pickled cucumber
500 g Saithe fillet
100 g cold smoked salmon in slices
1 egg (size M)
3 TABLESPOONS Flour
6 TABLESPOONS Breadcrumbs
1 TABLESPOON Mustard
1 TABLESPOON Honey

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Cut bacon into strips and leave bacon in a pan without adding fat for about 6 minutes until crispy. Peel onions, dice finely and after about 4 minutes add half of the onions to the bacon.
2
Rinse potatoes under cold water, drain and peel while still hot.
3
Wash the chives, shake dry, cut into fine rolls. Whisk 2 tbsp. oil, stock, 6 tbsp. vinegar and chives. Season with sugar, salt and pepper. Cut potatoes into slices and toss in the marinade.
4
Add the bacon and onions and warm the potato salad over a low heat, turning gently and lukewarm. Peel cucumber, cut into thin slices and fold into the potato salad.
5
Wash the pollock and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and briefly sauté the remaining onion cubes until translucent. Place the pollack on top and cook in the closed pan for about 4 minutes.
6
Cut the salmon into fine cubes. Coarsely chop the pollack. Separate egg. Mix fish, egg white, flour and 2 tablespoons breadcrumbs loosely. Shape into approx. 8 meatballs. Press carefully into shape. Turn into 4 tbsp. breadcrumbs.
7
Place the egg yolks, 4 tablespoons of vinegar, mustard, honey, 1/4 teaspoon salt and 100 ml oil in a tall, slender mixing bowl. Stir with a hand blender to make mayonnaise. Heat 4 tablespoons of oil in a large frying pan and fry the meatballs for approx. 8 minutes, turning them gently.