Trout & dill fishcakes
Ingredients
- 300 g 10 oz trout fillets
- 400 g mashed potatoes
- 5 spring onions finely chopped
- 2 tablespoons capers chopped
- 10 g ⅓ oz dill, chopped
- grated rind and juice of 1 lemon
- 1 tablespoon olive oil
- salt and pepper
To serve
- steamed tenderstem broccoli
- lime wedges
Instructions
- Cook the trout fillets under a preheated hot grill for 4 minutes on each side until cooked through, then discard the skin, break the flesh into flakes and place in a bowl.
- Add the mashed potatoes, spring onions, capers, dill, lemon rind and 2 tablespoons of lemon juice.
- Season with salt and pepper.
- Shape into 8 cakes and chill for 20 minutes.
- Heat the oil in a frying pan and cook the fishcakes, in batches, for 4–5 minutes on each side or until golden and cooked through.
- Serve with steamed tenderstem broccoli and lime wedges.
Notes / Tips / Wine Advice:
For trout & dill pâté,
mix together 2 x 150 g cooked and flaked trout fillets, 1 teaspoon gluten-free Dijon mustard, 1 tablespoon chopped dill, 300 g (10 oz) low-fat cream cheese and a pinch of paprika in a bowl. Season to taste. Spoon into 4 ramekins and chill for 30 minutes. Serve with vegetable crudités. Calories per serving 230Nutritional Information
Calories: 286 kcal
