Friday, 27 January 2012

Smoked Trout Fish Cakes



Belleau Smokery Fish Cakes

With my visit to the wonderful Belleau Smokery fresh in my mind I wanted to cook something using some of their incredible hot smoked trout and Ginny Harrop has been kind enough to give me her recipe for fish cakes for me to share with you.  I've adapted them slightly from her original and you can add any ingredients of your own but these are delightfully fresh and light and a great way to kick off any New Year diets without compromising on taste.

450g Lincolnshire potatoes - peeled and diced
500g Belleau Hot smoked trout fillets - flaked
1 lemon, zested and juiced
a handful of parsley, dill or tarragon leaves, chopped - I’ve used dill as I think it works so beautifully with fish
75g melted butter
75g crème fraiche
2 medium eggs - beaten
50g breadcrumbs
- cook the potatoes in boiling water for 10 – 15 minutes or until tender. Drain well, steaming off any moisture so they are completely dry. While still hot, mash well and then set aside to cool. (try and do the potato mashing stage in the morning and refrigerate as they make a better cake once cooled)
- break the trout into flakes, check for any stray bones.
- in a large bowl, mix the potato, lemon zest, lemon juice, crème fraiche and herbs into the flaked fish, together with the melted butter. Season well. Shape into 4 large or 8 small, neat patties then shape by rolling into a ball then pressing down with a flat board so they are flat on both sides.
- dip the flat sides into the beaten egg, then the breadcrumb, just so the breadcrumbs are on the flat sides.
- to cook, heat a shallow layer of oil in a wide frying pan. Fry the fishcakes for 4-5 minutes until golden brown, then flip over and fry the other side for 2-3 minutes. If the sides look uncooked, roll them gently through the hot oil to brown. (or you can cook them in the oven, lightly oil a baking tray and ensure both sides of the fishcake are coated with a fine oil layer then bake in the hot oven (190 degrees) for about 20 mins, maybe turning once half way and then check golden brown on both sides and hot throughout.


I've served these with a sweet chilli sauce.
If you live in the UK you can purchase any of their wonderful fish products on-line
Eat and of course, enjoy!

7 comments:

  1. This sounds like the most wonderful recipe, I love fish cakes but I make them differently. I'm excited to try the smoked fish, and the potatoes and creme fraiche would be new ingredients for me. They look so elegant on the bed of greens!

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  2. I'm not a fish-eater Dom, but the way you describe those fishcakes makes we wish that I was! We sometimes make herby potato cakes to use up leftover potato, but I'm sure they would be considered insipid in comparison to your trout.

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  3. Nice recipe. What makes this exciting to read about is that almost everything in the fish cakes is local to you. I think it makes such a difference in the anticipation of the meal when you actually know the people who grow or raise your food.

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  4. Great looking fishcakes. Since the Belleu Fishery deliver, I think I'll order some smoked trout and give these a go. GG

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  5. I ADORE fish cakes Dom and those have MY name all over them, so move over and let me get in there! I may make some fish cakes with some smoked haddock that I recently received.....and use your recipe!
    Karen
    XX

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  6. There is nothing like a good fishcake. And nothing like smoked trout either. Delish together, especially with sweet chilli sauce!

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