Cheat’s trout fishcakes with herby crème fraîche

Cheat’s trout fishcakes with herby crème fraîche
  • Serves icon Serves 2
  • Time icon 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.

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

Method

  1. Mix the mashed potato with the chives, capers, the zest of 1 lemon, a little salt and plenty of black pepper.
  2. Fold in the trout flakes. 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. Serve with the sauce, a mixed salad and some lemon wedges to squeeze over.

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