Tuesday, 24 March 2009

Fresh caught trout 4

Or, a week old but still fresher than anything you buy in the supermarket.

Trout fishcakes

1 cup flaked thawed baked trout
1 cup flaked hot-smoked trout
1/4 cup thawed leftover watercress sauce
1 cup thawed leftover colcannon
1 egg

Mix together, form into patties, roll in panko, cover in clingfilm and refrigerate overnight to firm up. Next day, fry well on both sides in a splash of oil and serve with a warm mangetout salad.

3 comments:

kat said...

Wow, you've done a lot with that trout

Sam said...

I need to get some trout, so many delicious recipes to try!

Foodycat said...

Kat - they were big fish!

Sam - do you fish at all?

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