• 800g Mashing Potatoes, peeled and chopped
  • 1 Lemon, zested and juiced
  • 1 Lemon , cut into wedges to serve
  • 1/4 cup Freshzest Chives, chopped
  • 300g Smoked Ocean Trout, roughly chopped
  • 200g Creme Fraiche
  • 3 Eggs, lightly beaten with 1 tbs of water
  • 1/2 cup Breadcrumbs
  • 1/2 cup Olive Oil
  • 1 tsp Dijon Mustard
  • 1 tbs Apple Cider Vinegar
  • 1 cup Frozen Peas, cooked according to packet instructions
  • To serve Spinach and Baby Rocket leaves

Smoked Trout Fishcakes.


Preparation Time: 40 Minutes

Cooking Time: 5-10 Minutes

Serving Size: 4

  1. In a large saucepan, place potatoes and cover with cold water. Add a small amount of salt and bring to the boil. Reduce heat to a medium high so it’s just simmering and cook for approximately 15 minutes or until the potatoes are tender. Remove from heat and drain potatoes. Place them back in the same saucepan and heat gently, stirring to remove any excess liquid. Remove from heat and then roughly mash. Cool slightly and then add lemon zest, chives, trout and 2 tbs of Creme fraiche. Combine thoroughly, season well with salt and then cover and place in fridge for 15 minutes.
  2. Remove potato mixture from fridge and form into 12 balls, flatten each slightly, cover with egg wash, roll in bread crumbs and set aside. Heat Olive oil in a medium pan until it is ready to pan fry. Cook 3 or 4 fishcakes for 1 1/2 minutes or until golden brown on each side. Remove from oil and place onto paper towels to drain. Keep warm. Repeat process until all fish cakes are cooked.
  3. In the meantime, place mustard, apple cider vinegar and the remaining creme fraiche in a bowl and mix thoroughly, season and set aside.
  4. Serve fishcakes with lemon wedges, and a salad of spinach and baby rocket leaves, peas and a mustard dressing.
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