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Smoked trout fishcakes

Serves 4


  • 600g floury potatoes, diced
  • 2 tbsp horseradish
  • 200g smoked trout fillets, flaked
  • Handful of chopped green herbs such as chives or parsley
  • Zest and juice of a lemon
  • 200g panko breadcrumbs
  • 3 eggs beaten
  • 100g plain flour
  • 1 tbsp vegetable oil


Cook the potatoes in boiling salted water for 10-20 minutes until tender. Drain and return to the pan to steam dry. Remove from the heat, add the horseradish, then mash together.

Gently stir in the flaked trout, chopped herbs, lemon zest and half the juice, then season. When the mixture is cool enough to handle, shape into eight fishcakes. Place the flour, beaten eggs and panko breadcrumbs into three separate bowls. Dust each fishcake lightly with flour, dip into the eggs and coat with breadcrumbs.

Heat the oil in a frying pan until hot, cook the fish cakes for 3-4 minutes on each side until golden and crisp – you may have to do this in batches. Serve with green beans or mushy peas, some extra lemon wedges on the side, and a glass of Poulton Hill Pinot Noir Rosé 2020.

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