Fishcakes and peas might seem a bit boring, but you’ll be surprised how the ordinary becomes divine with the addition of smoked fish, a hint of mint, and a generous amount of butter. Top the cakes with a bright, acidic sauce, serve with a cold oyster stout, and enjoy this classic meal on a rainy spring evening.

Makes 4 servings

Add mayo, mustard, lemon juice, and capers to small bowl and mix well. Season with salt and pepper. Wrap with saran and chill in refrigerator until fish cakes are ready to serve.

Preheat oven to 350˚F. Heat oil in sauté pan on medium-low. Add leeks, a pinch of salt, and cook until soft, about 3 minutes. Add mint and peas, cover with a lid, and cook for an additional 4 to 5 minutes, until mixture is steaming hot. Remove from heat and add mixture to food processor. Pulse until mashed but not pureed, about 30 seconds. Add butter, adjust seasoning, and serve warm.

Heat 2 tablespoons butter in sauté pan on medium. Add onion and 1 teaspoon of salt and cook until soft and translucent, about 6 to 8 minutes. Add parsley and lemon zest and remove from heat.

In a large bowl, add flaked fish, eggs, 1 cup of breadcrumbs, mixture from sauté pan, salt, and pepper. Stir until thoroughly combined. Using your hands, form fishcakes into rounds about 2-inches wide and 1-inch thick. Dip cakes into bowl with remaining breadcrumbs until coated evenly on all sides.

Heat 1 tablespoon of butter in sauté pan on medium-low. Working in batches and adding additional butter as needed, sauté cakes until they are golden brown, about 3 minutes on each side. Place cakes on baking sheet lined with parchment paper and bake in oven for 6 to 8 minutes. Remove from oven, add a dollop of sauce to fish cakes, and serve with mushy peas.