Smoked Cod’s Roe Fishcakes with Spicy Mayo
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Feeds 4 - 5 people 
Prep time 20m
Cook time 30m
Description
Cod's roe isn't just for whipping! Try these simple fishcakes, which are packed with the flavour of cod's roe and dill, although you could use another soft herb, such as tarragon or parsley. We love to serve them with a spicy mayo for dipping.
Makes 10 fishcakes.
- 450g potatoes, peeled and cut into evenly sized chunks
- 300g smoked cod's roe
- 1 lemon zest only and juice to serve
- 4 spring onions, finely sliced
- Handful dill, finely chopped
- 4 tablespoons mayonnaise
- Hot sauce to taste
- Flour, for dusting
- Oil for frying
- Cook the potatoes in boiling salted water until tender, then drain.
- Mash the potatoes with a small knob of butter, then combine with the roe, lemon zest, spring onions, and dill. Season with pepper.
- Shape the mixture into 10 fishcakes.
- Fry in hot oil Fry for around 4 minutes on each side or until golden and warmed through.
- Mix the mayonnaise with hot sauce to taste and serve with the fishcakes.
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