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Rainbow trout & horseradish fishcakes with herby yogurt

Several rainbow trout & horseradish fishcakes with herby yogurt

Rainbow trout & horseradish fishcakes with herby yogurt

Name: Rainbow trout & horseradish fishcakes with herby yogurt
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 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

Ailsa Burt

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Serves 6

Easy

Prep: 30 mins

Cook: 40 mins

plus at least 1 hr chilling

A star rating of 5 out of 5.1 ratingRate

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Use wholegrain bread for the crumb coating on these stunning fishcakes, made with rainbow trout and creamed horseradish. Serve with a herby yogurt

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal400
fat19g
saturates4g
carbs37g
sugars4g
fibre3g
protein18g
salt0.5g

Method

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.

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