Smoked trout & potato wedges

Smoked trout & potato wedges

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(6 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

No need to cook your fish, potatoes and greens separately - they all go into these easy crunchy wedges

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
294
protein
15g
carbs
49g
fat
6g
saturates
1g
fibre
0g
sugar
2g
salt
1.74g

Ingredients

  • 500g Maris Piper potatoes, cubed
  • 100g bag baby spinach
  • zest and juice 1 lemon
  • 140g smoked trout fillet, flaked
  • 1 tbsp capers
  • 1 tbsp chopped dill
  • 140g breadcrumbs, from stale bread
  • 1 tbsp sunflower oil
  • lemon wedges and tartare sauce, to serve

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Method

  1. Boil potatoes in salted water for 15 mins until tender. Meanwhile, tip the spinach into a large colander in the sink. Drain the potatoes over the spinach so the cooking water wilts it, then spoon the potatoes back into the pan. Mash, stirring in the lemon zest and juice and some seasoning, then fold through the trout flakes, squeezed-out spinach, capers and dill.
  2. Tip half the breadcrumbs onto a large plate, then tip the potato mixture onto another plate and shape into a large disc. Flip the potato cake onto the crumbs, pressing the remaining crumbs onto the top.
  3. Heat the grill and pour the oil into a large frying pan. Carefully slide the potato cake into the pan, then cook for 5 mins until the bottom is golden. Now grill for 4-5 mins until the crumbs on top are golden and the cake is hot through. Serve hot with lemon wedges, tartare sauce and a green salad.

Recipe from Good Food magazine, January 2009

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Comments

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lucyrjones's picture

I used smoked river cobbler instead of trout (difficult to source). I did this full amount for 2 of us, it was about right. I cooked it as 2 cakes as I was a bit diffident about the transfer. It was delicious, no taste predominated but all went well together. One for the regular menu.

annapol's picture
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Didnt like this recipe, lemon was very overpowering and overall taste was acidic

annelisarkanen's picture
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Absolutely delicious! I made it into fish cakes, rather than one big cake (feared it all falling apart!). I also used lightly smoked salmon as a substitute for smoked trout, which I couldn't find in the shops. Any other suggestions for smoked trout substitute?

rhianthomas1984's picture
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Nice, tasty dish but next time I’ll make them into fishcakes as I think it would be a lot easier to cook. I used the zest and juice of half a lemon and left out the capers (due to personal preference). Ideal to pop in the freezer for a quick easy meal when you’re short on time.

flemishminx's picture
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Prepared exactly as stated, lovely dish and very tasty.

tallaway's picture
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A nice recipe although the lemon flavour was slightly overpowering. If I made it again I would use half a lemon and do without the breadcrumbs. I put some mint in my green salad which surprisingly was a perfectly delicious addition!

eleanormayo's picture
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Really enjoyed this, was an excellent weekend lunch dish with green salad & fresh bread.

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