Tuesday
Fishcakes are a really versatile recipe to have in your repertoire as they are something that is easy to adapt by changing the fish and herbs used. The version that I made here are lovely but you could swap the smoked trout for smoked haddock and maybe switch the herbs for a couple of teaspoons of wholegrain mustard. I’ve done that in the past and it worked well.
The main thing that makes this fishcake recipe different from most other fishcake recipes is that you spiralize the potato rather than use mashed potato. This has two benefits the first being that you don’t have to boil and mash potatoes and wait for them to cool down and the second being that it makes them a lot faster to prepare and cook.
Ingredients
400g potato peeled and spralized
4 tbs Chilterns Lemon mayonnaise or other mayonnaise
2tbs dill chopped finely
1 egg beaten
2 tbs plain flour
Ground pepper to taste
100g smoked trout
Method
- Place all of the ingredients apart from the trout in a large mixing bowl and mix together.
- Chop the smoked trout into small pieces and mix into the potato mixture.
- Take a large round cookie cutter or a presentation ring and place on a baking tray. Take a handful of the potato mixture and press into the ring until it is packed reasonably full. Carefully lift the cookie cutter and repeat until all the mixture is used. You should be able to make 6 large fishcakes.
- Cook at 200C for 15 to 18 minutes until cooked through and piping hot.
ChilternEats 