Smoked Haddock and Potato Cakes with Dairy-Free Hollandaise (Soy-Free)

Instructions

1. 1Place the about 450 g of smoked haddock in a saucepan and cover with water. Bring to a simmer over medium-high heat (204.4°C/200°C) and poach for 8-10 minutes, or until the fish flakes easily. Carefully remove the haddock from the water and set aside to cool slightly, then flake it into small pieces.
2. 2While the haddock is poaching, place the about 910 g of russet potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat (204.4°C/200°C) and cook for 20-25 minutes, or until the potatoes are fork-tender. Drain the potatoes thoroughly and mash them until smooth.
3. 3In a large bowl, combine the mashed potatoes, the flaked smoked haddock, 1 egg, and the 1/2 cup of gluten-free breadcrumbs. Mix gently until just combined, then divide the mixture into 8 equal portions and shape each portion into a cake about 1.905 cm thick.
4. 4Heat 1/4 cup of the dairy-free butter in a 30.48 cm skillet over medium-high heat (190.6°C/190°C). Carefully place 4 potato cakes in the hot skillet and fry for 4-5 minutes per side, until golden brown and heated through. Remove the cooked cakes and set aside on a plate, then repeat with the remaining 1/4 cup of dairy-free butter and the other 4 potato cakes.
5. 5To make the dairy-free hollandaise, melt the remaining 1/4 cup of dairy-free butter in a small saucepan over low heat (71.11°C/70°C). In a separate heatproof bowl, whisk together the 3 egg yolks, 2 tbsp lemon juice, and 1 tsp Dijon mustard until combined. Place this bowl over a saucepan of simmering water (making sure the bottom of the bowl doesn't touch the water) and whisk constantly for 5-7 minutes, until the mixture is thick and pale yellow. Gradually whisk in the melted dairy-free butter until fully incorporated and the sauce is smooth and emulsified.
6. 6Serve the potato cakes immediately, topped with the warm dairy-free hollandaise sauce.

Substitutions

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