We are a small Edinburgh-based independent bistro, serving the residents of south Morningside since 2017. We have a passion for handmade pies and a love for quality fresh food.

Now we are into autumn, our menu focuses on wholesome and hearty dishes. One of our most popular dishes is our smoked haddock and Mull of Kintyre cheddar fishcakes, served with rocket salad, lemon dressing and perfectly poached eggs.

For more information, see our website: www.pienot.co.uk

Serves 4

INGREDIENTS

For the fishcakes:

300g potatoes, peeled and chopped

300g smoked haddock, undyed

80g Mull of Kintyre cheddar cheese

1 bunch spring onions, chopped

100g plain flour

2 eggs, beaten

100g panko bread crumbs

Olive oil

Salt and pepper for seasoning

For the tartar sauce:

250ml mayonnaise

40g capers

40g gherkins

10g onion or shallots, diced

1 lemon, juice of

1 bunch parsley or chives

Method

1 Preheat your oven to 180°C.

2 Boil a large pan of salted water and add the potatoes. Once soft, which should take roughly 20 minutes, drain and mash. Season to taste.

3 Next, place the haddock in a pan with enough water to cover the fish, bring to the boil and the quickly turn down the heat. Cover the pan with a lid and poach for 3 minutes or until just cooked.

4 Drain the haddock and fold through the mashed potatoes.

5 Next, grate the cheese and add to the mixture with the chopped spring onions.

6 Weigh the mixture into 100g portions and shape into a ball and slightly press down.

7 Place into the fridge for an hour to chill and firm up.

8 Place the flour, beaten egg and breadcrumbs into three separate containers. Tap your fishcakes into the four and shake of any excess. Then dip into the egg wash, making sure the whole fishcake is covered. Lastly cover in the bread crumbs until completely coated.

9 Warm a little oil in a pan and gently colour both sides of the fish cakes, before placing in the preheated oven for 15 minutes.

10 For the tartar sauce, either chop all the ingredients and mix with the mayonnaise and lemon juice or just blend slightly in a food processor.

11 We like to serve the fish cakes with a simple rocket salad and a poached egg, but it is also delicious with some carrots and peas or some lovely chunky chips.