Smoked Fish and Parsnip Cakes With Horseradish And Watercress Cream

Flake the fish into a large bowl and set aside. 

Peel the parsnips and potatoes and cut into chunks. Cook in boiling salted water for about 15 minutes or until tender. Drain and return to the dry pan over low heat to steam off any residual water. Remove from the heat and add the butter, fish, salt, pepper, horseradish, ginger and spring onions. 

Mix well until evenly combined then divide the mixture into 8 equal portions (about 100 grams each). Roll each portion into a ball then flatten into cakes.

Crumbs: Prepare three plates, one with flour, one with eggs and one with the breadcrumbs and sesame seeds combined. Dip the cakes in the flour, then the egg, then into the crumb mixture. Place on a tray lined with baking paper and refrigerate for 1 hour.

Horseradish cream: Place all the ingredients in a food processor or blender and process until combined.

Heat enough oil to coat the base of a large non-stick frying pan over moderate heat. Fry the cakes, about 3-5 minutes on each side or until golden brown and hot through. Serve at once with the sauce, extra watercress and lemon wedges.