Smoked trout fishcakes with walnut sauce

Name: Smoked trout fishcakes with walnut sauce
Yield: Serves 2-4
Ingredients: 200 g hot-smoked trout, any bones removed; 3 tablespoons finely chopped fresh curly parsley; 1 tablespoon crème fraîche; 50 g unsalted butter; 2 tablespoons plain flour, sifted; 2 tablespoons finely chopped walnuts; a splash of sunflower oil; ½ teaspoon flaked sea salt; 300 g King Edward potatoes, peeled and cut into pieces about the size of board-game dice; 2 good teaspoons grated horseradish (not sauce) from a jar, or 4 teaspoons from fresh root; grated zest of ½ small unwaxed lemon and a squeeze of juice, just enough to give the sauce an edge; 2 tablespoons mayonnaise; 2 free-range eggs; approx. 100 g white breadcrumbs; ground black pepper; watercress, to serve; flaked sea salt

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

I love a fishcake, a stalwart piece of comfort food, but they are often too complicated, with too many ingredients. I believe a fishcake should be simply about fish and potato. The ratio of fish to potato here is perfect, thanks to some advice from Arnie, a kind cook with a café in Whitby who, despite his squashed nose and granite stature, has a sensitive touch in the kitchen. His is the best fishcake I have ever eaten!

Do use smoked haddock if you prefer. Being col

Ingredients

Lunch
Fish course
Pescatarian

Ingredients

Method