Smoked trout fish cakes

Smoked trout fish cakes

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  • 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.


  • 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.

Find more fish recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Thandiwe Mamacos

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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