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post #1 of 3
Thread Starter 
Missus has decided she wants fishcakes tonight.I usually make them with fresh Cod or Haddock.Thing is I only have some smoked Haddock in the freezer.I think it will be fine,just wondered if anyone else has tried it this way or do you think the smoked fish will overpower the flavour of the whole dish?
post #2 of 3
Smoked haddock fishcakes containing lots of chopped parsley and chives are one of my favourite things! The smoky flavour gets diluted slightly by whatever binder (breadcrumbs, potato) you use, in any case.
post #3 of 3
Thread Starter 

*Runs off to get some chives*
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