Bighams – delicious handmade meals for two

1. Remove all packaging and place the fishcakes on a baking tray or grill tray.
2. Grill the fishcakes for 10 minutes each side until cooked through and golden brown.
3. Serve with the chilled tartare sauce.
Make sure they’re piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.

Serving Suggestion

Delicious with a green salad.

• Salmon (27%)
• Mashed potatoes (20%)
• Haddock (15%)
• Fresh red onion
• Sunflower oil
• Fresh pasteurised egg yolk
• Fine breadcrumbs
• Gherkins
• Coarse breadcrumbs
• Extra virgin olive oil
• Fresh white onion
• Water
• Dijon mustard
• Fresh parsley
• Capers
• Red wine vinegar
• Gram flour
• Fresh garlic purée
• Fresh lemon juice
• Salt
• Black pepper
• Fresh tarragon
• Fresh dill

Mashed potatoes are made from: potato, butter, salt.
Fine breadcrumbs are made from: wheat flour, yeast, salt.
Gherkins are made from: gherkins, water, vinegar, sugar, salt.
Coarse breadcrumbs are made from: wheat flour, glucose, yeast, salt.
Dijon mustard is made from: water, mustard seeds, vinegar, salt.
Capers are made from: capers, water, vinegar, salt.

Brancott Estate, the original Marlborough Sauvignon Blanc is crisp, vibrant and fruity - perfect with Bigham’s Salmon and Haddock Fishcakes.

Visit www.brancottestate.com for your chance to win a trip to the Brancott Estate vineyard in New Zealand!

Click here to let us know your wine suggestion.

This recipe contains gluten, egg, fish and mustard. We made it in a busy working kitchen so it may also contain traces of nuts and sesame. WARNING: Although we do our very best to take out all the bones, some may remain