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.
Ingredients
Scale
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
Instructions
- 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.
- Mash Potatoes: Remove the pan from heat and stir in the hot horseradish. Mash the potatoes well to combine into a smooth mixture.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
