Smoked trout fishcakes with pea & watercress salad

Recipes / Fish

These smoked trout fish cakes can be presented as part of a starter platter or served with vegetables as a stand alone meal.

Recipe «Smoked trout fishcakes with pea & watercress salad» presented in category Recipes / Fish, to prepare this dish you will need no more 17 minutes. To make this dish at home by prescription from the author Gomer would need: 800g desiree potatoes, peeled, chopped, Finely grated zest and juice of 1 lemon, plus extra wedges to serve, 1/4 cup chopped chives, plus extra to serve, 300g smoked ocean trout, roughly chopped, 200g creme fraiche , 2 eggs, lightly beaten with 1 tbs water, 1/2 cup dried breadcrumbs, Olive oil, to shallow-fry, plus extra to drizzle , 1 tsp Dijon mustard, 1 tbs apple cider vinegar, 1 cup fresh peas, 1 bunch watercress.

Ingredients:

  • 800g desiree potatoes, peeled, chopped 
  • Finely grated zest and juice of 1 lemon, plus extra wedges to serve 
  • 1/4 cup chopped chives, plus extra to serve 
  • 300g smoked ocean trout, roughly chopped 
  • 200g creme fraiche 
  • 2 eggs, lightly beaten with 1 tbs water 
  • 1/2 cup dried breadcrumbs 
  • Olive oil, to shallow-fry, plus extra to drizzle 
  • 1 tsp Dijon mustard 
  • 1 tbs apple cider vinegar 
  • 1 cup fresh peas 
  • 1 bunch watercress 

Instructions

  1. Place potatoes in a large saucepan of cold salted water. Bring to the boil, then reduce heat to medium-high and cook for 15-20 minutes until tender. Drain and return to the pan. Heat gently, stirring, for 30 seconds to remove any excess water. Cool slightly, then roughly mash.
  2. Add lemon zest, chives, ocean trout and 2 tbs creme fraiche, then stir to combine.
  3. Season well, then cover with plastic wrap and chill for 15 minutes.
  4. Form mixture into 12 balls and flatten slightly to form 3cm-thick patties. Coat with egg wash, then roll in breadcrumbs.
  5. Heat 2cm oil in a frypan over medium heat and, in batches, shallow-fry the fishcakes for 1 1/2 minutes each side or until crisp and golden. Drain on paper towel and keep warm.
  6. Meanwhile, whisk Dijon mustard, apple cider vinegar and remaining creme fraiche in a bowl, season and set aside. Combine peas and watercress in a bowl. Drizzle with lemon juice and olive oil, then season.
  7. Serve fishcakes with salad, creme fraiche dressing, lemon wedges and extra chives.