Tuesday, 13 July 2010

Trout fishcakes with herby tartare sauce

An experiment that turned out really well! If you're feeling lazy (I was) you can buy the mashed potato pre-made. Yes, I know, I know...

Makes 12 fishcakes

For the fishcakes:

300g fresh, skinless and boneless trout,diced
120g smoked salmon, shredded into thin strips
3 spring onions, finely chopped
350g mashed potato, quite dry
2 eggs, beaten
about 150g of Japanese panko breadcrumbs
About 750ml rapeseed oil

For the sauce:

4 tbsp creme fraiche
1 tbsp each of chopped chives, parsley, capers and cornichons
1 tsp finely chopped lemon peel

1) Mix the trout, salmon, potato and spring onion together into a paste, and season to taste with pepper. It shouldn't need any salt as the smoked salmon is salty enough already.

2) Divide into 12 equal patties, then dip into the egg, and roll in the breadcrumbs. Place the fishcakes onto a plate sprinkled with breadcrumbs to prevent them sticking.

3) Heat the oil until a cube of bread dropped in goes golden brown in about a minute, then fry a few of the fishcakes at a time for about 2 minutes, and drain on kitchen paper.

4) To make the sauce, simply stir all the ingredients together in a bowl, and season with a little salt.

Serve with a green salad, or perhaps a nice big bunch of watercress.

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