Celebrate National Seafood week (5th – 21st September) with a healthy ocean offering which will grace any dinner party with elegance, courtesy of Onken Natural Set Yogurt from Dr.Oetker.

Delicious and easy to prepare, delicate Smoked Haddock, Feta and Watercress Fish Cakes served with a Caper and Yogurt Tartare Sauce are packed full of nourishing and wholesome natural ingredients. The wonderful mild, fresh, creamy taste and smooth texture of Onken Natural Set Yogurt compliments the fish perfectly, creating a succulent recipe which will wow whatever the occasion.

Every spoonful of Onken Natural Set Yogurt is free from artificial flavours and preservatives and is made with milk and live bio cultures to deliver its unique taste.

Not only does it taste great in marinades, curries, dips and a wealth of recipes, but its luxurious taste makes it the perfect baking ingredient, delivering moistness to cakes, bread and lots more.

So try a new way of serving Onken Natural Set Yogurt this National Seafood week - it’s really easy to make, looks great and you can even freeze some in advance.

Recipe suggestion

Smoked Haddock, Feta and Watercress Fish Cakes served with a Caper and Yogurt Tartare Sauce.

Preparation time: 30 minutes plus 45 minutes chilling
Cooking time: 15 – 20 minutes
Serves 4

Ingredients
280g (10oz) peeled weight of floury potatoes
450g (1lb) undyed smoked haddock
30ml (2tbsp) Onken Natural Set Biopot Yogurt
50ml (2floz) water
25g (1oz) watercress without large stalks, chopped
50g (2oz) Feta cheese, crumbled
½ lemon zest
10ml (2tsp) tartare sauce
1 egg, beaten
50g (2oz) white breadcrumbs, preferably a day or two old
60ml (4tbsp) vegetable or sunflower oil for frying
Dressing
175ml (6fl oz) Onken Natural Set Biopot Yogurt
30ml (2tbsp) tartare sauce
lime zest and juice
15g (½ oz) capers, chopped

Method
Place potatoes in a pan and cover with boiling water, add a pinch of salt and return to the boil and simmer for 10 minutes or until tender but not breaking. Drain and set aside to cool.
Meanwhile, place the haddock in a large microwaveable dish, mix the yogurt and water together and pour over the fish, cover. Cook on medium power for approximately 4 – 5 minutes, allow to stand for 5 minutes after cooking. Lift the fish out of dish onto a plate to cool slightly, remove the skin and any bones.
Mash the potatoes, crumble in the feta and add the chopped watercress, lemon zest and tartare sauce.
Flake the haddock into large chunks and mix together with the potato mixture, don’t break up the fish too much. Put aside to cool.
Place the beaten egg in a shallow bowl and place breadcrumbs on a plate. Divide the fish mixture into 4 and shape into cakes. Coat each cake with egg and then toss in the breadcrumbs so it is lightly coated, cover and chill for 1 hr.
Make the dressing by combining all the dressing ingredients in a bowl and mix well together.
Heat the oil in a large frying pan, fry the fish cakes over a medium heat for approximately 15 minutes, turning after every 3 – 4 minutes until each side is golden and heated thoroughly.
Serve garnished with watercress and the caper and yogurt dressing.

Cooks Tip: The smoked haddock gives this dish a very distinctive taste. Spinach could be substituted for the watercress and a well flavoured crumbly cheese like a tasty Lancashire could be used instead of the feta.