Rainbow trout & horseradish fishcakes with herby yogurt
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 1 hr chilling
- Easy
- Serves 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
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.
