Smoked trout & potato wedges

Smoked trout & potato wedges

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(7 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
No need to cook your fish, potatoes and greens separately - they all go into these easy crunchy wedges

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal294
  • fat6g
  • saturates1g
  • carbs49g
  • sugars2g
  • fibre0g
  • protein15g
  • salt1.74g
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Ingredients

  • 500g Maris Piper potato, cubed
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 100g bag baby spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 140g smoked trout fillet, flaked
    Trout

    Trout

    trowt

    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 1 tbsp capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 tbsp chopped dill
  • 140g breadcrumb, from stale bread
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • lemon wedges and tartare sauce, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

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Comments, questions and tips

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Comments (7)

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
2

Didnt like this recipe, lemon was very overpowering and overall taste was acidic

annelisarkanen's picture
5

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
4

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
5

Prepared exactly as stated, lovely dish and very tasty.

tallaway's picture
3

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
4

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

Questions (0)

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Tips (1)

Roacharillo's picture
2.5

This recipe would have been delicious but it's WAY too lemony. I used the instructed zest and juice of 1 lemon and the whole thing only tastes of lemon. The rest of the flavours are really delicate and I'm annoyed that I didn't trust my instinct. Anyway, I will know for next time...