Hot Smoke Trout, Crayfish & Dill Fishcakes
Ingredients
225g smoked trout fillet
450g potatoes, peeled & cut into even sized chunks
15g butter
175g crayfish tails (cooked)
Finely grated rind & juice of 1 lemon
1 tbsp flour
1 medium egg, beaten
50g fresh white breadcrumbs
Oil for shallow frying
225g smoked trout fillet
450g potatoes, peeled & cut into even sized chunks
15g butter
175g crayfish tails (cooked)
Finely grated rind & juice of 1 lemon
1 tbsp flour
1 medium egg, beaten
50g fresh white breadcrumbs
Oil for shallow frying
Directions
1. Take your smoked trout fillet, and carefully remove any bones and
Discard the skin, then roughly flake the fish, cover & set aside.
2. Meanwhile, boil the potatoes in a large pan of slightly salted water until
Tender. Drain well & mash until smooth with the butter. Cool for 15
Minutes.
3. Roughly chop the crayfish tails, stir into the mashed potato with the
Flaked trout, lemon rind & juice, dill & plenty of ground black pepper.
4. Divide & shape the mixture into four chunky fishcakes. Coat each one
In flour then dip into the beaten egg & coat in breadcrumbs. Chill in the
Fridge for 30 minutes.
5. Shallow fry the fish cakes in hot oil for 3 - 4 minutes on each side until
Golden brown. Drain on kitchen paper & serve immediately.
1. Take your smoked trout fillet, and carefully remove any bones and
Discard the skin, then roughly flake the fish, cover & set aside.
2. Meanwhile, boil the potatoes in a large pan of slightly salted water until
Tender. Drain well & mash until smooth with the butter. Cool for 15
Minutes.
3. Roughly chop the crayfish tails, stir into the mashed potato with the
Flaked trout, lemon rind & juice, dill & plenty of ground black pepper.
4. Divide & shape the mixture into four chunky fishcakes. Coat each one
In flour then dip into the beaten egg & coat in breadcrumbs. Chill in the
Fridge for 30 minutes.
5. Shallow fry the fish cakes in hot oil for 3 -