Smoked Haddock Fishcakes

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.

1. Put the potatoes in cold salted water, bring to a gentle boil and cook for 15–18 minutes until a knife slides through cleanly. Drain, steam-dry for 3 minutes and mash without milk.
2. Place the haddock in a sauté pan, add the milk and bring just to 85–90°C. Poach for 6–8 minutes until opaque and flaking; lift out, cool and remove any bones.
3. Fold large flakes of haddock, parsley and lemon zest through the potato. Shape eight 2 cm-thick cakes and chill for 20 minutes.
4. Coat each cake in flour, beaten egg and breadcrumbs. Fry in 5 mm oil over medium heat for 3–4 minutes per side until deeply golden and hot through.

#1 Great match Sparkling

Champagne / Traditional Method Brut

Why it works: High acidity and fine bubbles cut through fat, salt and crisp coatings while matching the dish without overwhelming it.

High-acid, dry sparkling wine with fine bubbles, citrus, apple, brioche and mineral notes. It cuts through fried food, cream and salt while making starters feel celebratory.

GrapeChardonnay, Pinot Noir, Pinot Meunier

RegionChampagne, Franciacorta, English sparkling wine, Crémant

Wine flavourcitrus, green apple, brioche, chalk, almond

Serve at6-8°C

• Flavour bridge: crisp bubbles with fried, salty or creamy textures
• Acidity: High acidity refreshes the palate.
• Body: Medium body suits starters and fried food.
• Tannin: Low tannin is safe with seafood and salt.
• Sweetness: Dry sweetness avoids making savoury dishes cloying.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match White

Dry Riesling

Why it works: Dry Riesling combines piercing acidity with citrus and mineral notes that lift pork, smoke, cabbage and sweet-sour elements.

A precise, high-acid white with lime, green apple, blossom and mineral tension. It loves pork, fish, cabbage, spice and rich sauces.

GrapeRiesling

RegionMosel, Rheingau, Alsace, Clare Valley

Wine flavourlime, green apple, petrol, slate, blossom

Serve at8-10°C

• Flavour bridge: lime and apple echo pork, smoke and cabbage
• Acidity: High acidity balances fat and salt.
• Body: Light body keeps the match agile.
• Tannin: Low tannin avoids metallic clashes.
• Sweetness: Dry profile supports savoury dishes.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match White

Sauvignon Blanc

Why it works: Sauvignon Blanc mirrors herbs and citrus while its acidity suits green vegetables, fresh cheese and shellfish.

Zesty white wine with lemon, gooseberry, grass and herb notes. It refreshes green vegetables, goat cheese, seafood and herb-led dishes.

GrapeSauvignon Blanc

RegionLoire, Marlborough, Bordeaux, Chile

Wine flavourlemon, gooseberry, grass, passion fruit, herbs

Serve at7-9°C

• Flavour bridge: citrus and herbal notes echo the dish
• Acidity: High acidity matches lemon and fresh herbs.
• Body: Light body suits delicate ingredients.
• Tannin: Low tannin is seafood-friendly.
• Sweetness: Dry style preserves freshness.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match White

Albariño / Vinho Verde

Why it works: Saline citrus fruit and high acidity make Albariño or Vinho Verde a particularly credible match for shellfish, salt cod and Atlantic fish.

Fresh coastal white wine with citrus, peach, sea-spray minerality and bright acidity. Excellent with seafood, salt cod, octopus and light fried fish.

GrapeAlbariño, Alvarinho, Loureiro, Arinto

RegionRías Baixas, Minho, Vinho Verde

Wine flavourlime, peach, saline, green apple, blossom

Serve at7-9°C

• Flavour bridge: salinity and citrus connect directly to seafood
• Acidity: High acidity cuts oil and salt.
• Body: Light body respects delicate seafood.
• Tannin: Very low tannin prevents metallic notes.
• Sweetness: Dryness keeps the finish clean.
• Best for: Selected specifically for this British or Portuguese recipe.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.