Smoked trout, bacon and tarragon fish cakes
Makes 6 medium size fishcakes or 12 small ones
4 smoked trout fillets
700g plain mashed potatoes (about 3 medium or 2 very large potatoes)
4-5 salad onions chopped
1 tbs mayonnaise
1 egg beaten
Bunch of tarragon & parsley finely chopped
Bunch of chives snipped into small pieces
4 grilled and chopped rashers of streaky bacon
Salt and pepper to taste
100 g (4oz) of dried polenta in a shallow bowl
2 pinches of smoked paprika
3tbs good quality mayonnaise to which you have added a bunch of chopped tarragon, the grated zest of 1 lime and juice of half that lime plus salt and pepper to taste.
Put the mashed potatoes into a large bowl and add all the rest of the ingredients except the smoked fish and polenta. Combine well with the potatoes. Then add the fish fillets breaking them up with a fork and fold into the mixture so that pieces of fish are still intact but fairly evenly distributed through the mixture.
Using a dessertspoon, scoop out equal amounts of the mixture and shape into patties. Roll in the polenta. Set aside on a clean plate while you make the rest. When they are ready you can chill until ready to cook for up to 24 hours.
Cook in a frying pan with a little oil on a medium heat for approximately 3 -4 minutes each side. Ensure the fish cakes are golden brown and crispy on the outside and hot in the middle.
Serve with the lime and tarragon mayonnaise and watercress salad or baked tomatoes and asparagus.
Add grainy mustard to the mayonnaise instead of herbs and lime
Add parsley and lemon instead of tarragon and lime
Make with hot smoked salmon and dill or smoked white fish with finely chopped lemon grass and coriander served with a chilli sauce.
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