Or, a week old but still fresher than anything you buy in the supermarket.
1 cup flaked thawed baked trout
1 cup flaked hot-smoked trout
1/4 cup thawed leftover watercress sauce
1 cup thawed leftover colcannon
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.