Serves 4
Ingredients
- 250g Smoked Salmon & Trout Trimmings
- 2 - 3 tablespoons chopped dill
- finely grated zest of juice of one lemon
- 500g roughly mashed potatoes
- freshly ground black pepper
- seasoned flour
- 1 - 2 eggs, beaten
- porridge oats / oat flakes to coat
- vegetable oil for frying
Method
- Roughly chop up the fish trimmings and add the chopped dill and lemon zest.
- Break up the mashed potatoes a bit and mix in the fish.
- Season well with freshly ground black pepper and a squeeze of lemon.
- Roll into small 50g fishcakes, coat with flour and then dip into beaten egg mix and finally roll in the oat flakes.
- Gently pan fry in a little hot oil until golden brown and serve with hollandaise sauce.
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