Sea trout and herb fishcakes
serves 4
Total time:
+ chilling
Because they head out to sea to feed, wild sea trout or salmon trout often have much more flavour than farmed trout and the firm, pink flesh is perfect for making these fishcakes. Their season runs from March to July.
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- 500g skinless fillet sea trout
- 500g floury ones potatoespeeled
- 6 spring onionsfinely shredded
- butter
- a good handful soft herbs, such as chives and parsleyfinely chopped
- 2 lemon1 cut into wedges
- 1 beaten egg
- 100g fresh breadcrumbs
- for frying oil
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. Put the fish in a baking dish with a splash of water, cover tightly with foil then bake for 15-20 minutes until just cooked through. Cool and flake into large chunks.
step 2
Boil the potatoes until tender then mash with lots of seasoning. Cook the spring onions in a little butter until softened then add to the mash with the herbs and lemon zest and mix in. Gently mix in the trout then leave to cool a little. Form into 8 cakes then dip each first into the beaten egg, then the breadcrumbs. Chill for an hour to set.
step 3
Heat a little oil in a non-stick frying pan. Cook the fishcakes for 3-4 minutes each side until golden and crisp. Keep warm in a low oven while you finish the rest. Serve with dressed salad leaves and lemon wedges.
