Haddock and Chorizo Sausage Cakes with Smoked Paprika RemouladeHaddock and Chorizo Sausage Cakes with Smoked Paprika Remoulade

Makes approximately 2 lbs (950 g) or 12 x 3 oz (85 g) cakes

This is a good way to use up IceMar haddock, cod, Pollock, and sole trim.

1/2 lb (225 g) raw fresh chorizo or hot Italian sausage
12 oz (350 g) IceMar haddock or whitefish trim
18 oz (500 g) peeled russet potatoes, cut into 1-inch (2.5 cm) cubes
1/4 cup (60 mL/10 g) coarsely chopped Italian parsley leaves
1/4 cup (60 mL/18 g) thinly sliced green onion
2 (100 g) whole eggs
1/2 tsp (2.5 mL/2.5 g) sea salt
1/4 tsp (1 mL/.05 g) freshly ground black pepper
1/2 tsp (2.5 mL/1.4 g) sweet paprika
flour, egg wash and panko if desired

Remove the sausage from the casing and cook, crumbling the sausage into smaller pieces until lightly browned. Remove from the pan, leaving most of the fat behind. Cool.

Spread the fish out on to a parchment lined baking sheet in a single layer. Season lightly with salt. Bake the fish at 350°F (175°C) for approximately 10 minutes until just cooked. Remove from the pan, drain off the liquid, and cool.

Place the potatoes in a pot of cold water. Salt liberally and bring to a boil. Turn to medium and cook for approximately 10 minutes or until the potatoes are just cooked. Drain well and return to the pot over low heat to evaporate any remaining water.  Mash until smooth. Let cool. Beat in the egg, parsley, onion, salt pepper and paprika. Fold in the cooked sausage and fish. Spread out thinly on a sheet pan, cover and refrigerate until chilled.

Form the mixture into 3 oz (85 g) cakes, or any size you choose. The finished mixture weighs approximately 2 lbs (950 g). Refrigerate until cold. The cakes can be cooked as is, or coated with an egg wash and panko. Cooking time will depend on the thickness of the cakes. It’s best to shallow fry these if breaded, or cook them on a griddle if not.

Smoked Paprika Remoulade

Makes 1 1/4 cups (300 mL/260 g)

1 cup (250 mL/220 g) mayonnaise
1 Tbsp (15 mL/16 g) Dijon mustard
1 tsp (5 mL/2.5 g) mild smoked paprika
2 Tbsp (30 mL/16 g) minced shallot
1 Tbsp (15 mL/8 g) coarsely chopped drained capers

Mix all of the ingredients together. Cover and refrigerate.

Recipe courtesy of Karen Barnaby

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