trout and dill fishcakes
Preparation time 15 minutes, plus chilling, Cooking time 25–30 minutes
300 g (10 oz) trout fillets
400 g (13 oz) 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
steamed tenderstem broccoli
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.
For trout & dill pâté, mix together 2 x 150 g (5 oz) 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 230
|trout and dill fishcakes|