Sea trout and herb fishcakes – olive magazine | olivemagazine
Because they head out to sea to feed, wild sea trout or salmon trout often have much more flavour than farmed trout and the firm, pink flesh is perfect for making these fishcakes. Their season runs...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 500g skinless fillet sea trout
- 500g floury ones potatoes peeled
- 6 spring onions finely shredded
- butter
- a good handful soft herbs, such as chives and parsley finely chopped
- 2 lemon 1 cut into wedges
- 1 beaten egg
- 100g fresh breadcrumbs
- for frying oil
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