Baking the potatoes makes all the difference in flavour for these fishcakes and the herb combination is a great match with the fantastically fresh trout. Serve with a dollop of creme fraiche, a squeeze of lemon and a crisp green salad.
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Here's how you do it
Heat the oven to 180°C. Add the potatoes and cook for one hour, until soft.
Put the trout fillets into a saucepan, cover with water and add two stems of dill and parsley and the peppercorns. Bring to the boil, then turn off the heat and leave to stand for 2 minutes. The trout should be partly opaque but not cooked through. Remove from the pan and flake into large chunks.
When the potatoes are cooked, scoop out the insides into a bowl. Finely chop the rest of the dill, chives and parsley. Add to the bowl along with the trout, lemon zest and egg. Season with salt and pepper and carefully fold together.
Mould the mix into 4 fishcakes and put onto a plate. Put in the fridge for an hour to allow them to firm up before cooking.
When the fishcakes are firm, add the oil to a frying pan and put on a high heat. Add the fishcakes and cook for two minutes on each side, so that they are golden. Serve with a squeeze of lemon and a green salad.