Smoked Trout Fish Cakes With Mushy Peas Recipes

Steps:

• Cook the potatoes in boiling salted water for about 10 mins, until tender. Drain really well, then return to the pan and steam dry for a few mins. Remove from the heat, add the horseradish, then mash together.
• Gently stir in the flaked trout, lemon zest and half the juice with some seasoning. When the mixture is cool enough to handle, make 8 patty-shaped cakes, dust each one lightly with flour, then chill for 5 mins to set.
• To make the mushy peas, put the peas in a pan with the stock and bring to the boil, reduce the heat and cook for 3 mins until tender. Transfer to a food processor, or use a stick blender, and whizz for 30 secs to a crush. Tip them back into the pan, add a squeeze of lemon juice and some seasoning, and keep warm.
• Heat the oil in a frying pan until hot, cook the fish cakes for 3-4 mins on each side until golden and crisp - you may have to do this in batches. Serve with mushy peas and some extra lemon wedges on the side.

Steps:

• Combine trout, green onion, capers, lemon peel and pepper in medium bowl. Season with salt. Stir in egg, cream and 1/2 cup breadcrumbs to blend. Form mixture by 1/4 cupfuls into eight 1/2-inch-thick fish cakes.
• Place remaining 1/2 cup breadcrumbs in shallow dish. Roll fish cakes in breadcrumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches and adding more oil as necessary, cook fish cakes until golden brown, about 3 minutes per side. Serve with Horseradish Cream.

Steps:

• Heat oven to 200C/180C fan/gas 6. Melt the butter in a saucepan, then stir in the flour for 1 min. Gradually stir in the milk and horseradish, if using. Bubble the sauce to thicken for a couple of mins, then add the dill, three-quarters of the onions, the lemon zest, fish and some seasoning. Pour into 4 individual pie dishes or 1 large pie dish.
• Mix the mashed potato with the remaining spring onion. Spoon over the fish mixture, then bake for 15-20 mins until golden and bubbling.