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Serves 4
Ingredients
•250g Smoked Salmon & Trout Trimmings
•2 - 3 tablespoons chopped dill
•finely grated zest of juice of one lemon
•500g roughly mashed potatoes
•freshly ground black pepper
•seasoned flour
•1 - 2 eggs, beaten
•porridge oats / oat flakes to coat
•vegetable oil for frying
Method
•Roughly chop up the fish trimmings and add the chopped dill and lemon zest.
•Break up the mashed potatoes a bit and mix in the fish.
•Season well with freshly ground black pepper and a squeeze of lemon.
•Roll into small 50g fishcakes, coat with flour and then dip into beaten egg mix and finally roll in the oat flakes.
•Gently pan fry in a little hot oil until golden brown and serve with hollandaise sauce.
Ingredients
•250g Smoked Salmon & Trout Trimmings
•2 - 3 tablespoons chopped dill
•finely grated zest of juice of one lemon
•500g roughly mashed potatoes
•freshly ground black pepper
•seasoned flour
•1 - 2 eggs, beaten
•porridge oats / oat flakes to coat
•vegetable oil for frying
Method
•Roughly chop up the fish trimmings and add the chopped dill and lemon zest.
•Break up the mashed potatoes a bit and mix in the fish.
•Season well with freshly ground black pepper and a squeeze of lemon.
•Roll into small 50g fishcakes, coat with flour and then dip into beaten egg mix and finally roll in the oat flakes.
•Gently pan fry in a little hot oil until golden brown and serve with hollandaise sauce.
