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How to make Smoked trout fishcakes with pea & watercress salad

Yield = 4
Prep time: 0:15
Cook time: 0:17
Total time: 0:32

Ingredients

  • 800g desiree potatoes, peeled, chopped
  • Zest and juice of 1 lemon
  • 1/4 cup chopped chives, plus extra to serve
  • 300g smoked ocean trout, roughly chopped
  • 200g creme fraiche
  • 2 eggs, lightly beaten with 1 tbs water
  • 1/2 cup (50g) dried breadcrumbs
  • Olive oil, to shallow-fry, plus extra to drizzle
  • 1 tsp Dijon mustard
  • 1 tbs apple cider vinegar
  • 1 cup (160g) fresh peas
  • 1 bunch watercress
  • Extra lemon wedges, to serve

Method

  • Step 1 Place potatoes in a large saucepan of cold salted water. Bring to the boil, then reduce heat to medium-high and cook for 15-20 minutes until tender. Drain and return to the pan. Heat gently, stirring, for 30 seconds to remove any excess water. Cool slightly, then roughly mash.
  • Step 2 Add lemon zest, chives, ocean trout and 2 tbs creme fraiche, then stir to combine.
  • Step 3 Season well, then cover with plastic wrap and chill for 15 minutes.
  • Step 4 Form mixture into 12 balls and flatten slightly to form 3cm-thick patties. Coat with egg wash, then roll in breadcrumbs.
  • Step 5 Heat 2cm oil in a frypan over medium heat and, in batches, shallow-fry the fishcakes for 1 1/2 minutes each side or until crisp and golden. Drain on paper towel and keep warm.
  • Step 6 Meanwhile, whisk Dijon mustard, apple cider vinegar and remaining creme fraiche in a bowl, season and set aside. Combine peas and watercress in a bowl. Drizzle with lemon juice and olive oil, then season.
  • Step 7 Serve fishcakes with salad, creme fraiche dressing, lemon wedges and extra chives.