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Cheat’s trout fishcakes with herby crème fraîche

Cheat’s trout fishcakes with herby crème fraîche

Name: Cheat’s trout fishcakes with herby crème fraîche
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 2
Ingredients: 450g shop-bought (or leftover) mashed potato; Small handful chopped fresh chives; 1½ tbsp capers, drained, rinsed; Finely grated zest of 2 lemons; 125g hot smoked trout fillets, flaked; 20g butter; 1 tbsp olive oil; Bag of mixed salad and some lemon wedges to serve; For the herby crème fraîche; 2 tbsp chopped fresh mixed herbs (mint, parsley, dill); 4 tbsp half-fat crème fraîche; 1 tbsp lemon juice

Easy
April 2008

Easy
April 2008

Serves 2
Ready in 30 min

This quick and easy trout recipe supper, for two people, is made with a pack of ready-made mash making it perfect if you’re in a hurry.

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Ingredients

450g shop-bought (or leftover) mashed potato
Small handful chopped fresh chives
1½ tbsp capers, drained, rinsed
Finely grated zest of 2 lemons
125g hot smoked trout fillets, flaked
20g butter
1 tbsp olive oil
Bag of mixed salad and some lemon wedges to serve

For the herby crème fraîche

2 tbsp chopped fresh mixed herbs (mint, parsley, dill)
4 tbsp half-fat crème fraîche
1 tbsp lemon juice

450g shop-bought (or leftover) mashed potato
Small handful chopped fresh chives
1½ tbsp capers, drained, rinsed
Finely grated zest of 2 lemons
125g hot smoked trout fillets, flaked
20g butter
1 tbsp olive oil
Bag of mixed salad and some lemon wedges to serve

For the herby crème fraîche

2 tbsp chopped fresh mixed herbs (mint, parsley, dill)
4 tbsp half-fat crème fraîche
1 tbsp lemon juice

Method

Mix the mashed potato with the chives, capers, the zest of 1 lemon, a little salt and plenty of black pepper.
Fold in the trout flakes. Form into 4 cakes, cover and chill for 15 minutes, or up to 24 hours.
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.
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. Serve with the sauce, a mixed salad and some lemon wedges to squeeze over.

Method

Mix the mashed potato with the chives, capers, the zest of 1 lemon, a little salt and plenty of black pepper.
Fold in the trout flakes. Form into 4 cakes, cover and chill for 15 minutes, or up to 24 hours.
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.
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. Serve with the sauce, a mixed salad and some lemon wedges to squeeze over.

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