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


  • 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.


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