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Smoked trout fishcakes with pea & watercress salad
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Prep Time:
15 minutes
Cook Time:
17 minutes
Total Time:
32 minutes
Delicious smoked trout fish cakes, perfect for appetizers or as a main dish with veggies.
Ingredients:
  • 800g desiree potatoes, peeled, chopped
  • Zest and juice of 1 lemon
  • 62.50 ml chopped chives, plus extra to serve
  • 300g smoked ocean trout, roughly chopped
  • 200g creme fraiche
  • 2 eggs, lightly beaten with 1 tbsp water
  • 50g breadcrumbs
  • Olive oil, to shallow-fry, plus extra to drizzle
  • 5.90 gm Dijon mustard
  • 20.00 ml apple cider vinegar
  • 160g pea
  • 1 bunch watercress
  • Extra lemon wedges, to serve
Instructions:
  • In a large saucepan, submerge the potatoes in cold salted water and bring to a boil. Simmer over medium-high heat for 15-20 minutes until tender. Drain and return them to the pan. Warm gently, stirring for 30 seconds to evaporate any remaining water. Allow to cool slightly before roughly mashing.
  • Combine the bright flavors of lemon zest, fresh chives, ocean trout, and 2 tablespoons of rich creme fraiche in a harmonious blend.
  • Season generously, cover tightly with plastic wrap, and refrigerate for 15 minutes.
  • Shape the mixture into 12 balls, gently press to form 3cm-thick patties. Dip in egg wash, then coat with breadcrumbs.
  • Fry the fishcakes in batches in 2cm of hot oil until crisp and golden, about 1 1/2 minutes per side. Drain on paper towel and keep warm.
  • In a separate bowl, mix together Dijon mustard, apple cider vinegar, and the rest of the creme fraiche, season, and keep aside. Toss peas and watercress together in another bowl. Drizzle with lemon juice and olive oil, then season.
  • Plate the crispy fishcakes alongside a vibrant salad, drizzle with creme fraiche dressing, garnish with lemon wedges, and sprinkle with extra chives.

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