Smoked trout fishcakes with pea & watercress salad | Recipe Cart
These smoked trout fish cakes can be presented as part of a starter platter or served with vegetables as a stand alone meal.
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Cooking tools:
- Saucepan
- Stove
- Colander
- Potato masher
- Grater
- Plastic wrap
- Refrigerator
- Skillet
- Paper towel
- Whisk
- Mixing bowl
- Plate
- Measuring spoon
- Serving platter
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 tbsp water
- 1/2 cup (50g) dried breadcrumbs
- Olive oil, to shallow-fry, plus extra to drizzle
- 1 tsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 cup (160g) fresh peas
- 1 bunch watercress
- Extra lemon wedges, to serve
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