Step 1

Grease the base and sides of a 20 x 30cm (base measurement) slice pan and line with baking paper. Line a baking tray with baking paper. Place white fish, salt, thyme, garlic and rind from 2 lemons in a bowl and cover with plastic wrap. Place in the fridge for 2 hours or overnight to marinate.

Step 2

Remove and reserve skin and bones from smoked fish. Discard blood line. Finely chop flesh. Set aside. Bring stock and reserved bones and skin to the boil over high heat. Remove from heat. Set aside for 15 minutes to infuse. Strain through a sieve into a bowl. Discard solids.

Step 3

Bring, fennel, coriander, white fish and 2 cups of the milk to a simmer in a saucepan over medium heat (do not boil). Remove from heat. Stand for 10 minutes or until fish flakes easily when tested with a fork. Flake fish into a bowl. Strain milk mixture into fish stock.

Step 4

Melt butter in a saucepan over low heat. Add flour. Cook, whisking, for 1 minute. Remove from heat. Slowly add stock mixture, whisking constantly, until smooth. Return to heat. Cook, stirring, for 5-10 minutes or until sauce boils and thickens. Remove from heat. Stir in white fish, smoked fish, horseradish, mustard, remaining rind and juice from 1 lemon. Season. Pour into prepared pan. Place in the fridge for 2 hours or overnight until firm.

Step 5

Roll fish mixture into 32 balls. Place breadcrumbs and extra flour in separate bowls. Whisk egg and remaining milk in a bowl. Roll balls in flour. Shake off excess. Dip in egg mixture, then in breadcrumbs. Repeat dipping in egg mixture and breadcrumbs to double coat. Place on prepared tray. Place in fridge for 20 minutes or until firm.

Step 6

Pour enough oil into a saucepan to come halfway up the side. Heat over medium-high heat until oil reaches 160C on a cook’s thermometer. Cook, in batches, for 1-2 minutes or until golden. Drain on a plate lined with paper towel. Serve with horseradish creme fraiche.