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Smoky Fish Cakes With Minty Peas And Tartare Sauce

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Donal Skehan
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main-dish low carb nut free easter dinner british
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

500 g of haddock

250 g of smoked haddock

600 g of potatoes, peeled and cubed

250 ml of milk

Zest of 1 lemon

Sea salt and ground black pepper

6 spring onions, roughly chopped

2-3 tablespoons of olive oil

Polenta to sprinkle

A generous knob of butter

500 g of frozen peas

A small handful of mint leaves, finely chopped

3 tablespoons of mayonnaise

Juice of 1/2 lemon

1 teaspoon of capers, rinsed and finely chopped

4 cornichons, finely chopped

A small handful of flat leaf parsley, finely chopped

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