Smoked Trout Fish Cakes with Mushy Peas Recipe

Introduction

These smoked trout fish cakes with mushy peas offer a delicious twist on a classic favorite. Crispy on the outside and tender inside, they combine smoky fish with zesty lemon and creamy horseradish for a flavorful meal. Serve with vibrant mushy peas for a comforting and satisfying dish.

Ingredients

• 600g potatoes, diced
• 2 tbsp hot horseradish (we used English Provender)
• 200g smoked trout fillets, flaked
• Zest and juice of 1 lemon, plus extra lemon wedges to serve
• 25g plain flour
• 400g frozen peas
• 100ml hot vegetable stock
• 1 tbsp vegetable oil

Instructions

1. Step 1: Cook the diced potatoes in boiling salted water for about 10 minutes until tender. Drain thoroughly, return to the pan, and steam dry for a few minutes. Remove from heat, add the horseradish, and mash together until smooth.
2. Step 2: Gently stir in the flaked smoked trout, lemon zest, and half the lemon juice. Season to taste. When the mixture is cool enough to handle, shape into 8 patty-shaped cakes. Lightly dust each cake with flour, then chill for 5 minutes to set.
3. Step 3: To prepare the mushy peas, place the frozen peas and hot vegetable stock in a pan. Bring to a boil, then reduce heat and simmer for 3 minutes until tender.
4. Step 4: Transfer the cooked peas to a food processor or use a stick blender to crush them for about 30 seconds. Return the peas to the pan, add a squeeze of lemon juice and season to taste. Keep warm until ready to serve.
5. Step 5: Heat the vegetable oil in a frying pan over medium-high heat. Cook the fish cakes for 3-4 minutes on each side until golden and crisp, working in batches if necessary.
6. Step 6: Serve the fish cakes hot with the mushy peas and extra lemon wedges on the side for squeezing over.

Tips & Variations

• For extra crunch, sprinkle some breadcrumbs on the fish cakes before frying.
• You can substitute smoked trout with smoked salmon or cooked white fish if preferred.
• Add chopped fresh herbs like dill or parsley to the mash for an herby boost.
• If you don’t have a food processor, mash the peas with a fork for a chunkier texture.

Storage

Store leftover fish cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan over medium heat to maintain their crispiness. Mushy peas can be kept chilled separately and reheated on the stove or in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the fish cakes ahead of time?

Yes, you can prepare the fish cakes and chill them before cooking. This helps them hold their shape better during frying.

What can I serve with smoked trout fish cakes besides mushy peas?

These fish cakes also pair well with a simple green salad, roast vegetables, or a tangy tartar sauce for dipping.

Smoked Trout Fish Cakes with Mushy Peas Recipe

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★★★★★

4.6 from 148 reviews

• Author: Sophie
• Total Time: 35 minutes
• Yield: 8 fish cakes 1x
• Diet: Halal

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Description

Deliciously crispy smoked trout fish cakes served with vibrant, tangy mushy peas. This comforting dish combines creamy mashed potatoes blended with smoky trout and a hint of horseradish, pan-fried to golden perfection and complemented by fresh lemon and seasoned mushy peas.

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Ingredients

Scale 1x2x3x

Fish Cakes

• 600g potatoes, diced
• 2 tbsp hot horseradish (English Provender recommended)
• 200g smoked trout fillets, flaked
• Zest and juice of 1 lemon, plus extra lemon wedges to serve
• 25g plain flour
• 1 tbsp vegetable oil

Mushy Peas

• 400g frozen peas
• 100ml (3 and a half fl oz) hot vegetable stock

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Instructions

1. Cook Potatoes: Boil the diced potatoes in salted water for about 10 minutes until tender. Drain thoroughly, then return to the pan to steam dry for a few minutes, removing excess moisture.
2. Mash Potatoes: Remove the pan from heat and stir in the hot horseradish. Mash the potatoes well to combine into a smooth mixture.
3. Prepare Fish Cake Mixture: Gently fold in the flaked smoked trout, lemon zest, and half the lemon juice. Season the mixture with salt and pepper to taste. Allow the mixture to cool enough to handle.
4. Shape Fish Cakes: Form the mixture into 8 evenly sized patties. Lightly dust each one with plain flour and chill in the refrigerator for 5 minutes to help them set.
5. Make Mushy Peas: Place frozen peas in a pan with hot vegetable stock, bring to a boil, then reduce heat and simmer for 3 minutes until peas are tender.
6. Blend Peas: Transfer cooked peas to a food processor or use a stick blender to pulse for about 30 seconds until crushed but still textured. Return peas to the pan, add a squeeze of lemon juice, season with salt and pepper, and keep warm on low heat.
7. Cook Fish Cakes: Heat the vegetable oil in a frying pan over medium-high heat until hot. Fry the fish cakes for 3-4 minutes on each side until golden brown and crispy. Cook in batches if necessary to avoid overcrowding.
8. Serve: Plate the smoked trout fish cakes alongside a serving of warm mushy peas. Garnish with extra lemon wedges for squeezing over the fish cakes.

Notes

• Ensure the potatoes are thoroughly drained and steamed dry to prevent soggy fish cakes.
• Chilling the fish cakes before frying helps them hold together better during cooking.
• Use hot vegetable stock for cooking peas to maintain temperature and reduce cooking time.
• Adjust horseradish quantity according to your preferred spice level.
• Serve immediately for best texture and flavor.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: British

Keywords: smoked trout, fish cakes, mushy peas, British recipe, horseradish, lemon, pan-fried