Celebrity chef

Alice Hart

A self-confessed 'feeder', the talented Alice took a degree in neuroscience before training at Leith's School of Food and Wine and working as a chef at the Griffin Inn in Sussex. Stints at Family Circle and delicious. followed.

Serves 2

Chive, caper and smoked trout fishcakes with herby crème fraîche sauce recipe

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Ready in 30 minutes

450g pack mashed potato
Small handful chopped fresh chives
1½ tbsp capers, drained, rinsed
Finely grated zest of 2 lemons
125g pack hot smoked trout fillets, flaked
2 tbsp chopped fresh mixed herbs (mint, parsley, dill)
4 tbsp half-fat crème fraîche
1 tbsp lemon juice
20g butter
1 tbsp olive oil
Bag of mixed salad and some lemon wedges to serve

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1. Mix 450g pack mashed potato with the chives, capers, the zest of 1 lemon, a little salt and plenty of black pepper.
2. Fold in the trout fillets, flaked. Form into 4 cakes, cover and chill for 15 minutes, or up to 24 hours.
3. Meanwhile, make the sauce. Combine the mixed herbs, crème fraîche, the zest of 1 lemon along with the lemon juice and some seasoning. Set aside while you cook the fishcakes.
4. Melt the butter with the olive oil in a large frying pan over a medium heat until sizzling. Add the fishcakes and fry for 3-4 minutes each side, until crisp and golden. Drain on kitchen paper. 5. Serve with the sauce, a mixed salad and some lemon wedges to squeeze over.

Chive, caper and smoked trout fishcakes with herby crème fraîche sauce recipe

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