Cheesy Fish Smokies

Cheesy Fish Smokies

Röstis of potato, fish, carrot, celery and Comté served with roasted vine tomatoes and dill crème fraîche.

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Created By: Gráinne and Shauna Moggan

Preparation time 15 mins | Total Time 60 mins | Serves 6


  • 500g fish pie mix (salmon, white fish and smoked fish)
  • 4 sticks celery
  • 4 medium carrots
  • 4 medium potatoes
  • 150g Comté cheese
  • 150g crème fraîche
  • punnet of vine tomatoes (vine still attached)
  • handful of fresh dill
  • salt and pepper (to taste)


  1. Preheat the oven to 180°C / gas mark 4.
  2. Grate the potatoes, carrots and celery.
  3. Place the mixture between two clean tea towels and roll to squeeze out the moisture. Then transfer mix to a bowl.
  4. Grate the cheese and roughly chop all of the fish. Add both to the vegetable mix.
  5. Season well with salt and pepper.
  6. Add 4 tbsps of olive oil and shape the mix into flat patties, about 6 inches in diameter. You should have approx 12 patties in total.
  7. Place patties on lined baking trays and pop into oven for 45 mins or until golden and crispy around the edges.
  8. Add the vine tomatoes to the tray for the last 15 mins.
  9. Stack two röstis on a plate with a side of tomatoes and top with crème fraîche and a sprinkle of fresh dill.

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