Trout and Dill Fishcakes Recipe

 

Serves: 4

Ingredients

• 4 medium potatoes
• 2 trout fillets
• 3 spring onions
• 2 dill springs, chopped
• 1 lemon
• 1bsp olive oil
• a little plain flour
• pinch of salt and pepper

Peel and chop potatoes and cook in boiling water until tender. Drain, return to the pan and mash.

Preheat the grill to high and grill the trout for 8-10min until cooked thorough. When ready flake trout into pieces removing any bones, then put into the pan with the mash potatoes.

Chop the spring onions into small pieces and add to the pan with the dill and zest of the lemon. Mix well together adding the olive oil.

Using your hands shape the mixture into 8 small paties, dust with flour and put on a non stic baking sheet, then grill for 3 minutes on each side.

Serve with watercress salad.