adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Smoked trout fishcakes with cucumber salsa
Smoked trout fishcakes with cucumber salsa
0 Likes
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Cozy up with these flavorful fishcakes for a comforting meal at home.
Ingredients:
  • 750g desiree potatoes, peeled, halved
  • 375g hot-smoked ocean trout (see note)
  • 75g (1/4 cup) whole-egg mayonnaise
  • 1 lemon, zested, juiced, plus extra lemon wedges, to serve
  • 150g (1 cup) plain flour
  • 4 eggs, lightly beaten
  • 225g (3 cups) panko (Japanese) breadcrumbs (see note)
  • Vegetable oil, to shallow-fry
  • 1 bunch broccolini, trimmed
  • 2 bunches asparagus, trimmed
  • 175g green beans, trimmed
  • Extra virgin olive oil, to drizzle
  • 1 bunch flat-leaf parsley, leaves picked, chopped
  • 45g (1/4 cup) finely chopped cornichons (small pickled gherkins)
  • 1 eschalot, finely chopped
  • 1 lemon, juiced
  • 1 Lebanese cucumber, seeded, finely chopped
  • 125ml (1/2 cup) extra virgin olive oil
Instructions:
  • In a saucepan, submerge potatoes in cold water and sprinkle with a pinch of salt. Boil over medium heat until almost tender, about 20 minutes. Drain and let cool.
  • Make a flavorful cucumber salsa by mixing all the ingredients in a bowl and seasoning with salt and pepper. Set aside for later use. Yield: 2 1/4 cups.
  • Peel skin off the fish and flake it into a bowl. Mix in mayonnaise, lemon juice, and zest. Season the mixture. Grate potatoes over the fish and gently stir to combine, being mindful not to break up the fish too much. Shape into 8 x 8cm round fishcakes.
  • Prepare an oven tray lined with baking paper. Set up bowls of flour, eggs, and breadcrumbs. One at a time, delicately coat the fishcakes in flour, then dip in egg, and finally coat with breadcrumbs, pressing down firmly to ensure the breadcrumbs adhere. Transfer the fishcakes onto the tray, cover, and refrigerate for 3 hours to firm up.
  • Preheat the oven to 180C. Heat vegetable oil in a frying pan until it's 3cm deep over medium heat. Cook the fishcakes in two batches, 2 minutes per side or until they are golden and warmed through. Drain them on paper towel and keep warm in the oven.
  • Blanch broccolini in boiling salted water for 30 seconds. Add asparagus and beans, cook for 3 more minutes until tender. Drain, season, drizzle with extra virgin olive oil, and toss to combine.
  • Plate the fishcakes and vegetables, then top them with a generous amount of cucumber salsa. Serve with additional lemon wedges on the side.

Similar Recipes