Ingredients
- sea trout 500g skinless fillet
- potatoes 500g floury ones, peeled
- spring onions 6, finely shredded
- butter
- soft herbs, such as chives and parsley, a good handful, finely chopped
- lemon 2, 1 cut into wedges
- egg 1 beaten
- fresh breadcrumbs 100g
- oil for frying
Method
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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.
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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.
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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.