Smoked Haddock Fishcakes from Seawind Landing

Smoked Haddock Fishcakes from Seawind Landing

world.’ And I say, ‘Well, it might also be the beginning.’ ”

It was the beginning for some, certainly. This is where a handful of Acadian families found a new start. “They have roots that go far back,” de Jongh says, “so I always say they’re not from here, but they’re of here. They’re made of the same stuff—the beach, the rocks, the sand. That’s their being. No wonder they feel so attached to it.”

His words remind me of something Jude Avery said. “Our people were determined and adaptable. We are survivors.” In my mind, I return to that first interpretive panel at Ancestor’s Park, recalling its concluding CI-Saltscape FT Guide 2022 Out.pdf 3/4/2022 7:21:31 AMwords, “Vive nos Ancêtres! Vive l’Acadie!”

Ingredients 1 lb smoked haddock 2/3 lb cooked potato, roughly mashed 1/3 lb cooked sweet potato, mashed 1 tsp coriander 1 tsp cumin 1 tsp paprika ½ tsp fresh ground pepper A small bunch of fresh cilantro or parsley, chopped 2 egg whites 1 cup panko bread crumbs ½ cup coarse corn meal dash of salt and pepper Method Simmer smoked haddock for a few minutes in lightly salted water. Cool and flake into small pieces. Mix in potatoes and seasoning. For appetizers, use a small ice cream scoop to measure out fishcakes and shape. For best results, chill for an hour before cooking. To coat, whip egg whites in a bowl. Immerse fishcakes in egg white, shaking off any excess. In a separate bowl, toss fishcakes one at a time in bread crumb mix to cover evenly. Heat oil to a low-medium temperature and brown fishcakes on each side until golden. These are great on their own or served with curry mayo. Combine 1 tsp curry powder with 1 tsp oil and 2 tbs honey. Heat gently in a saucepan until fragrant. Stir mixture into a cup of real mayonnaise with a dash of lemon juice. Makes about 30 small fishcakes.