Smoked cod and salmon fishcakes with creamed leeks

Inspired by a recipe from Great British Chefs. Smoked cod, hot-smoked salmon, chopped spring onions, finely-chopped chilli, paprika, black pepper, sea salt and chopped anchovy fillets, formed into patties and tossed in rice flour, fried until golden, then baked for ten minutes at 200C.  Served on a bed of leeks simmered in fish stock, butter and white wine until just softening, then added cream and black pepper and simmered to thicken a little. Few button mushrooms browned in butter to finish.

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