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Cheesy Fish Smokies

  • 60 min
  • 6 servings

Röstis of potato, fish, carrot, celery and Comté served with roasted vine tomatoes and dill crème fraîche.

Created by Gráinne and Shauna Moggan

Preparation time: 15 mins | Total time: 60 mins

Step by Step (tick the boxes as you go)
  • 1 Preheat the oven to 180°C / gas mark 4.
  • 2 Grate the potatoes, carrots and celery.
  • 3 Place the mixture between two clean tea towels and roll to squeeze out the moisture. Then transfer mix to a bowl.
  • 4 Grate the cheese and roughly chop all of the fish. Add both to the vegetable mix.
  • 5 Season well with salt and pepper.
  • 6 Add 4 tbsps of olive oil and shape the mix into flat patties, about 6 inches in diameter. You should have approx 12 patties in total.
  • 7 Place patties on lined baking trays and pop into oven for 45 mins or until golden and crispy around the edges.
  • 8 Add the vine tomatoes to the tray for the last 15 mins.
  • 9 Stack two röstis on a plate with a side of tomatoes and top with crème fraîche and a sprinkle of fresh dill.
Ingredients
  • 500g fish pie mix (salmon, white fish and smoked fish)
  • 4 sticks celery
  • 4 medium carrots
  • 4 medium potatoes
  • 150g Comté cheese
  • 150g crème fraîche
  • Punnet of vine tomatoes (vine still attached)
  • Handful of fresh dill
  • Salt and pepper (to taste)