Ingredients

• ½ Arbroath smokie
• skinned
• boned and flaked into small pieces
• 4 small oatcakes
• broken into crumbs with a rolling pin
• 1 free-range egg
• beaten
• 1 tbsp chopped fresh chives
• 3 tbsp plain flour
• 1 tbsp olive oil
• 25g/1oz butter
• 100ml/3½fl oz double cream
• 1 tsp wholegrain mustard
• 1 ripe tomato
• chopped
• handful fresh basil leaves
• torn
• 1 lime
• juice only
• salt and freshly ground black pepper
• 1 tbsp chopped fresh chives
• to serve

Directions

• For the fishcakes
• mix together the fish
• oatcake crumbs
• beaten egg and chopped chives in a bowl. Shape into patties with your hands and roll in flour.
• Heat the oil and butter in a frying pan and fry the fishcakes until golden-brown on both sides
• about three minutes per side.
• For the mustard sauce
• heat the cream in a small pan to simmering point and stir in the mustard.
• For the tomato salsa
• mix together all the ingredients
• except the chives
• in a bowl.
• To serve
• make a bed of the salsa on a serving plate and arrange the fishcakes on top. Pour the mustard cream sauce around the sides and garnish with chopped fresh chives.