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Smoked Fish Croquettes

ingredients

makes 16
500 g (1 lb) smoked haddock, cod or mackerel
150 ml (1/4 pt) milk
1 small onion, finely chopped, or 6 spring onions
725 g (1 1/2 lb) potatoes, peeled and cooked
1 hard-boiled egg
few drops Worcestershire sauce
7 g (1 tbsp) parsley, chopped
1 egg, beaten
100 g (4 oz) dried breadcrumbs
oil for frying

method

1. Poach the smoked fish in a little milk and a knob of butter.

2. Allow the fish to cool in the liquid then remove and flake the fish into a bowl.

3. Chop up the spring onions and add to the fish mixture. If using an onion in place of spring onions sweat in butter until cooked but do not allow to brown.

4. Sieve or put the potatoes through a mouli or ricer to prevent lumps, and add 60 ml (4 tbsp) of fish liquid.

5. Add the chopped hard-boiled egg, Worcestershire sauce, chopped parsley, and a shake of pepper.

6. Taste before salting as the fish may be salty. Mix the ingredients well.

7. With floured hands form into sausage-shape cylinders about 5 cm (2 in) long.

8. Chill in the refrigerator and then coat in egg and crumbs.

9. Fry in hot oil and serve with crisp vegetables or a salad.

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