Smoked trout & potato wedges

Smoked trout & potato wedges

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(7 ratings)

Prep: 10 mins Cook: 30 mins


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


  • 500g Maris Piper potato, cubed



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

  • 100g bag baby spinach



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

  • zest and juice 1 lemon



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

  • 140g smoked trout fillet, flaked



    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 1 tbsp capers
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

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

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • lemon wedges and tartare sauce, to serve



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


  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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16th May, 2019
This a great recipe. I changed it slightly by not adding the lemon due to previous comments, but squeezed a lemon quarter over them at the table. I also made them into four separate cakes and added a few chopped spring onions into the potato and fish mixture. Was lovely!
13th Jan, 2014
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.
26th Aug, 2013
Didnt like this recipe, lemon was very overpowering and overall taste was acidic
4th Jan, 2011
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?
10th Nov, 2010
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.
9th Feb, 2009
Prepared exactly as stated, lovely dish and very tasty.
5th Feb, 2009
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!
19th Dec, 2008
Really enjoyed this, was an excellent weekend lunch dish with green salad & fresh bread.
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1st May, 2015
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...
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