trout recipes

CHUNKY SMOKED TROUT CAKES WITH RHUBARB CHUTNEY

ChunkyTroutCakes

Super simple to make and rustled up using just a few ingredients. These chunky smoked rainbow trout cakes are bang on season, particularly when generously drizzled with a sticky, sweet rhubarb chutney.

INGREDIENTS
(serves 4)

FOR THE TROUT CAKES

250g flaked smoked rainbow trout
2 large floury potatoes like King Edward or Maris Piper, peeled, cut into chunks and boiled in salted water until tender
Handful of parsley & basil, finely chopped
4 spring onions, trimmed and thinly sliced
Plain flour, for dusting
25g butter, melted
2tbsp rapeseed oil
Salt and freshly ground black pepper

FOR THE RHUBARB CHUTNEY

250g rhubarb
1 large red chilli (medium heat)
2 large garlic cloves
200g roasted red peppers
1 large thumb of ginger
300g soft brown sugar
100ml cider vinegar
4 tbsp water

METHOD

FOR THE TROUT CAKES

Cook the potatoes in boiling salted water for about ten minutes, until tender. Drain really well, then return to the pan and steam dry for a few minutes.

Warm the butter in a small pan. Add the spring onions and cook gently for 1min. Set to one side.

Mash the potatoes until smooth, then gently stir in the flaked smoked rainbow trout, spring onions, parsley and basil. Season to taste.

Lightly flour your hands and shape the mix into four 5cm- thick cakes, pressing firmly to ensure they hold together. Place the cakes on a small baking sheet or large plate. If you have time, cover and chill for 30 minutes.

Heat the oil in a large frying pan over medium heat and preheat the oven to 200C. Lightly dust each cake with more flour and cook over a medium heat for 3min on each side until golden. Transfer to a greased baking tray and bake for 12-15min until slightly crisp.

Serve warm or at room temperature, together with the rhubarb chutney and watercress leaves.

FOR THE RHUBARB CHUTNEY

Chop the rhubarb into 1cm pieces and place in a heavy-bottomed saucepan.  Finely dice the chilli and garlic and add to the rhubarb along with the roughly chopped peppers and grated ginger. Add the sugar, cider vinegar and water and place on a medium heat.

Stir until the sugar has dissolved then leave until boiling.  Turn down to a low heat and allow to simmer for about 30 minutes, or until a thick, sticky consistency is reached – the mixture will thicken further once cooled.  Spoon into a sterilised jar and keep for up to 4 weeks.

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