Belleau Smokery fish cakes - Lincolnshire Life

Name: Belleau Smokery fish cakes - Lincolnshire Life
Ingredients: 450g Lincolnshire potatoes – peeled and diced; 500g Belleau hot smoked trout fillets – flaked; 1 lemon, zested and juiced; A handful of parsley, dill or tarragon leaves, chopped – I’ve used dill as I think it works so beautifully with fish; 75g melted butter; 75g crème fraîche; 2 medium eggs – beaten; 50g breadcrumbs

www.lincolnshirelife.co.uk

Ginny Harrop has been kind enough to give me her recipe for fish cakes for me to share with you. These are delightfully fresh and light and a great way to kick

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Ingredients

450g Lincolnshire potatoes – peeled and diced
500g Belleau hot smoked trout fillets – flaked
1 lemon, zested and juiced
A handful of parsley, dill or tarragon leaves, chopped – I’ve used dill as I think it works so beautifully with fish
75g melted butter
75g crème fraîche
2 medium eggs – beaten
50g breadcrumbs