Arbroath smokie fishcakes with tomato salsa
For the fishcakes
For the mustard sauce
For the tomato salsa
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.