Description
These smoked trout fish cakes with mushy peas are a flavorful and satisfying meal combining tender mashed potatoes and smoky trout, enhanced with horseradish and lemon zest. Served alongside zesty mushy peas, this dish offers a delightful blend of textures and fresh flavors, perfect for a comforting lunch or dinner.
Ingredients
Scale
For the 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, plus extra for dusting
- 1 tbsp vegetable oil
For the Mushy Peas
- 400g frozen peas
- 100ml (3 and a half fl oz) hot vegetable stock
Instructions
- Cook the Potatoes: Boil the diced potatoes in salted water for about 10 minutes until tender. Drain them thoroughly and return to the pan to steam dry for a few minutes.
- Mash with Horseradish: Remove the potatoes from heat and mash together with 2 tablespoons of hot horseradish until smooth and well combined.
- Mix in Trout and Lemon: Gently stir in the flaked smoked trout, lemon zest, and half the lemon juice. Season to taste. Allow the mixture to cool enough to handle.
- Shape and Chill Cakes: Form the mixture into eight patty-shaped cakes, lightly dust each with flour, and chill in the refrigerator for 5 minutes to set.
- Prepare Mushy Peas: In a saucepan, bring the frozen peas and hot vegetable stock to a boil. Reduce the heat and simmer for 3 minutes until peas are tender.
- Blend Mushy Peas: Transfer peas and stock to a food processor or use a stick blender, blending for about 30 seconds to crush the peas. Return the mixture to the pan, add a squeeze of lemon juice and season to taste, then keep warm.
- Cook Fish Cakes: Heat vegetable oil in a frying pan over medium-high heat. Fry the fish cakes for 3-4 minutes on each side until golden and crisp. You may need to cook them in batches.
- Serve: Serve the hot fish cakes with mushy peas alongside extra lemon wedges for squeezing over.
Notes
- Make sure to steam dry the potatoes after draining to avoid watery mash.
- Adjust horseradish quantity according to your heat preference.
- Ensure oil is hot before frying to get a crispy exterior.
- Leftover fish cakes can be refrigerated and gently reheated in a pan.
- Use freshly squeezed lemon juice for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: smoked trout fish cakes, mushy peas, fish cakes recipe, British fish cakes, horseradish fish cakes, easy fish cakes, pea puree
