Smoked haddock rissoles with chicory salad

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4


By Jon Rotheram
From Saturday Kitchen


  • 450g/1lb floury potatoes, peeled and roughly chopped
  • 250ml/9fl oz double cream
  • 450g/1lb smoked haddock
  • 3 large (90g/3¼oz) free-range egg whites
  • 100ml/3½fl oz ready-made béchamel sauce
  • 1 unwaxed lemon, finely grated zest only
  • 150g/5½oz rice flour
  • 150g/5½oz panko breadcrumbs
  • vegetable oil, for deep frying
  • salt and freshly ground black pepper

For the salad

  • 1 Radicchio Tardivo, leaves separated
  • 1 endive, leaves separated
  • 1 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • 10g dill fronds
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