- 800g desiree potatoes, peeled, chopped
- Zest and juice of 1 lemon
- 1/4 cup chopped chives, plus extra to serve
- 300g smoked ocean trout, roughly chopped
- 200g creme fraiche
- 2 eggs, lightly beaten with 1 tbs water
- 1/2 cup (50g) dried breadcrumbs
- Olive oil, to shallow-fry, plus extra to drizzle
- 1 tsp Dijon mustard
- 1 tbs apple cider vinegar
- 1 cup (160g) fresh peas
- 1 bunch watercress
- Extra lemon wedges, to serve
- Step 1Place potatoes in a large saucepan of cold salted water. Bring to the boil, then reduce heat to medium-high and cook for 15-20 minutes until tender. Drain and return to the pan. Heat gently, stirring, for 30 seconds to remove any excess water. Cool slightly, then roughly mash.
- Step 2Add lemon zest, chives, ocean trout and 2 tbs creme fraiche, then stir to combine.
- Step 3Season well, then cover with plastic wrap and chill for 15 minutes.
- Step 4Form mixture into 12 balls and flatten slightly to form 3cm-thick patties. Coat with egg wash, then roll in breadcrumbs.
- Step 5Heat 2cm oil in a frypan over medium heat and, in batches, shallow-fry the fishcakes for 1 1/2 minutes each side or until crisp and golden. Drain on paper towel and keep warm.
- Step 6Meanwhile, whisk Dijon mustard, apple cider vinegar and remaining creme fraiche in a bowl, season and set aside. Combine peas and watercress in a bowl. Drizzle with lemon juice and olive oil, then season.
- Step 7Serve fishcakes with salad, creme fraiche dressing, lemon wedges and extra chives.
All nutrition values are per serve
- Author: Warren Mendes
- Image credit: Jeremy Simons
- Publication: Taste.com.au