• 800g Maris piper or King Edward potatoes, unpeeled and cut into quarters (or leftover mash)
  • 100ml neutral oil, such as sunflower
  • 300g freshwater rainbow trout
  • 1 banana shallot, finely chopped
  • 2 tbsp creamed horseradish
  • 20g soft herbs, finely chopped (we used dill, chives and parsley)
  • 1 lemon, zested and juiced
  • 150g day-old bread, torn into chunks
  • 50g plain flour
  • 2 eggs, beaten
  • 150g Greek-style yogurt
  • 1 garlic clove, crushed


  • STEP 1

    Boil the potatoes, unpeeled, in salted water for 15-20 mins. Drain and leave to steam-dry for 5 mins before mashing well.

  • STEP 2

    Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat. Lay the trout in skin-side down and cook for 3 mins. Turn to cook for another 2-3 mins, then transfer to a plate. Remove and discard the skin. Flake the flesh into chunks and stir into the mash along with the shallot, horseradish, 1 heaped tbsp of the herbs, some salt, pepper, a pinch of the lemon zest and a splash of the juice. Form into 12 4cm-thick discs. Cover and chill for at least 1 hr. Will keep chilled for up to 24 hrs.

  • STEP 3

    Blitz the bread to fine crumbs in a food processor. Tip into a shallow bowl, then put the flour and egg in separate bowls. Roll a fishcake in the flour, then egg, then the crumbs.

  • STEP 4

    Put the remaining oil in a deep frying pan over a medium-high heat. When a few breadcrumbs sizzle in the oil, add the fishcakes in batches and cook for 3-4 mins on each side, until golden. Keep warm in a low oven while you cook the rest. Stir together the remaining herbs and lemon zest with the yogurt and garlic. Season well and add a splash of lemon juice if needed. Serve the fishcakes with a green salad, if you like, alongside the herby yogurt.

Goes well with


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