11 Apr Smoked Trout Fishcakes

These are a real crowd pleaser! Pair with Riflemans Chardonnay to make this meal a real occasion.

Ingredients:

• 1.5 cups of flaky smoked trout (carefully de-boned)
• ¼ cup chopped spring onion
• 2 tablespoons drained capers
• Juice + zest of half a lemon
• Flat leaf parsley
• 1 egg, lightly beaten
• Good grind of salt + pepper
• 1 cup of panko bread crumbs
• 1 cup roughly mashed potato or kumura

Aioli:

• 2 egg yolks
• 1 clove garlic, crushed
• ½ tsp Dijon mustard
• 250ml sunflower or rice bran oil
• Juice of ½ lemon

Method:

1. Combine smoked trout, mash, spring onion, capers, lemon and seasoning in a bowl. Stir in egg and half of the breadcrumbs and combine well
2. Form mixture into 2cm thick cakes. Roll cakes in remaining bread crumbs to coat completely
3. To cook, heat a shallow layer of oil in a wide frying pan. Fry the fishcakes for 4-5 minutes each side or until golden brown
4. To make the aioli – whisk the egg yolk with the garlic and mustard. Slowly add in 250ml of oil whisking continuously until thick. Whisk in the lemon, then season with salt and pepper
5. Serve with fresh salad and enjoy!