Smoked Trout Patties with Soft Boiled Egg and Salad
Try something different for lunch with these delicious smoked trout patties - otherwise known as fish cakes - or whip them up for when you're next entertaining for a quick bite before the main meal!
Ingredients
Patties:
- 8 eggs, 2 egg yolks for mix, 6 eggs for boiling
- 500g potatoes
- 400g boneless hot smoked trout fillets
- ¼ bunch chives, chopped
- Salt and pepper to taste
- 1 cup flour
- 1 cup breadcrumbs or panko crumb
- Oil for frying
Salad:
- 2 Lebanese cucumbers, peeled and thinly sliced
- ¼ red onion, finely diced
- ¼ bunch dill, chopped
- 1 tsp small capers
- 1 tsp white balsamic or white wine vinegar
- 1 tbsp extra virgin olive oil
- Pinch of sugar
- Salt and pepper to taste
Method
- Peal and boil potatoes until cooked. Drain well and mash.
- Flake the smoked trout into the mash and season. Separate two eggs, adding the egg yolks and chives to the mash mix. Keep the egg whites for crumbing.
- Mix well and form into eight patties.
- Roll patties in flour, lightly whisked egg whites and bread crumbs then set aside.
- Combine all salad ingredients, checking seasoning and adjusting if necessary.
- Soft boil the eggs, refresh under running water and peel. Cut eggs in half and set aside.
- Add oil to frying pan and heat. Gently fry patties on both sides.
- Place patties onto a plate, serving with boiled egg and garnish with cucumber salad.
Notes
For a different flavour burst, switch the trout for salmon instead.