Irish Hake, Lemon & Parsley Fishcakes with Caper Yoghurt and Dill
- 30 minutes
- 8 serves
Enjoy our Irish caught Hake Lemon & Parsley Fishcakes with this tasty yogurt and dill topping, perfect when having friends and family around,. A great dinner party option over the festive period or any time of year!
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Ingredients
8 Donegal Catch Irish Hake Lemon & Parsley Fishcakes
150g Greek Yoghurt
50g mayonnaise
½ garlic clove, crushed
4 tbsps capers, drained, rinsed and finely chopped
3 cornichons, finely chopped
Zest of 1 lemon, plus lemon wedges to serve
Handful of dill, half finely chopped, half kept for garnish
Sea salt
Freshly ground black pepper
Instructions
- Preheat oven to 200 C / 180 C fan. Place the fishcakes onto a baking tray and place into the oven to cook for 25 minutes, until golden and piping hot throughout.
- To make the caper yoghurt, mix the yoghurt, mayonnaise, garlic, capers, cornichons, lemon zest and chopped dill together in a bowl. Season with salt and pepper and set aside.
- When the fishcakes are cooked, assemble them on your serving platter and top with a dollop of the caper yoghurt. Garnish with a dill sprig and serve with any remaining yoghurt and some lemon wedges.
