What is this attractive fellow? It's your humble smoked rainbow trout. It's odd, fresh rainbow trout has a flavour that doesn't appeal yet when it's smoked it's absolutely delicious. I like to keep one of these as a handy standby. This recipe is one of the things I like to make with it.
Smoked Trout Potato Cakes
1 smoked trout
3 medium sized potatoes, boiled and mashed
1 egg, lightly beaten
fresh herbs, chopped finely (any combination of your favourites, parsley, coriander, dill, chives, fennel, basil, thyme, lime leaf etc)
salt & pepper
oil and butter, for cooking
Remove the flesh from the trout, discarding the skin and bones. Using your fingers lightly flake the flesh.
Add the cold mashed potatoes, salt & pepper and finely chopped herbs. Gently fold the mixture together then add the egg, stirring until combined. Add breadcrumbs if the mixture is too slack.
Take handfuls of the mixture and form into cakes - their size is really up to you. Once they are all made I like to lightly roll them in breadcrumbs. This helps in stopping the flesh break away while they cook and you get a nice crunchy skin.
In a frypan, add a little oil and a knob of butter, when the mixture is heated through and butter melted, add your cakes. Cook for 5-10 minutes over a low heat until they are heated through and are crisp.
Serve them with vegetables or salad - your choice. They go well with the Sweet Chilli Sauce I posted about yesterday.
The finished product - a simple lunch, served on Turkish bread and a drizzle of Sweet Chilli Sauce.