Smoked trout fish cakes
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- Phillippa Cheifitz
- 4 to 6
- Easy
- 20 minutes, plus overnight chilling time
- 50 minutes
- Woolworths Nitida Bush Baby Sauvignon Blanc
“Woolies trout rashers have a fantastic light wood-smoked flavour." - Phillippa Cheifitz
She uses these rashers to make smoked trout fish cakes. They make for a lovely light meal, especially when served with dilled crème fraîche.
Ingredients
- 750 g large potatoes
- 1 onion, peeled
- 45 g cold unsalted butter
- 120 g Woolworths smoked trout rashers, chopped
- sea salt and freshly ground black pepper, to taste
- 1⁄3 cup sunflower oil
- crème fraîche, for serving
- dill, chopped, for serving
Cooking Instructions
1. Scrub the potatoes, prick, then boil until tender. Drain and cool, then chill overnight.
2. Peel the potatoes and grate coarsely into a large bowl. Grate in the onion and 30 g butter. Mix in the chopped trout and season to taste. Chill for 1–2 hours to firm.
3. Shape into small cakes, about 16–18. Shallow-fry in the remaining butter and the sunflower oil over a medium heat until browned on both sides. Serve warm with the crème fraîche mixed with the dill.
Photograph: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Thandiwe Mamacos
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