Smoked trout fishcakes with pea & watercress salad

Smoked trout fishcakes with pea & watercress salad
  • 0:15 Prep
  • 0:17 Cook
  • 4 Servings
  • Capable cooks

These smoked trout fish cakes can be presented as part of a starter platter or served with vegetables as a stand alone meal.

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Easy dinner recipes, Nutrition information


  • 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 1
    Place 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 2
    Add lemon zest, chives, ocean trout and 2 tbs creme fraiche, then stir to combine.
  • Step 3
    Season well, then cover with plastic wrap and chill for 15 minutes.
  • Step 4
    Form mixture into 12 balls and flatten slightly to form 3cm-thick patties. Coat with egg wash, then roll in breadcrumbs.
  • Step 5
    Heat 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 6
    Meanwhile, 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 7
    Serve fishcakes with salad, creme fraiche dressing, lemon wedges and extra chives.


  • 2548 kj


  • 34g

    Fat Total

  • 11.9g

    Saturated Fat

  • 7.7g


  • 26.2g


  • 117mg


  • 521mg


  • 6g

    Carbs (sugar)

  • 49.1g

    Carbs (total)

All nutrition values are per serve
  • Author: Warren Mendes
  • Image credit: Jeremy Simons
  • Publication:



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