Smoked Trout & Potato Wedges
This delightful potato cake recipe combines creamy mashed potatoes with flaked smoked trout, wilted spinach, and zesty lemon for a flavorful and satisfying dish. Topped with crispy breadcrumbs and cooked to a golden finish, this dish is perfect served with a side of tartare sauce and a fresh green salad.
— Constant Cookbook
Ingredients
- 500g Maris Piper potatoes , cubed
- 100g bag baby spinach
- zest and juice 1 lemon
- 140g smoked trout fillet, flaked
- 1 tbsp capers
- 1 tbsp chopped dill
- 140g breadcrumbs , from stale bread
- 1 tbsp sunflower oil
- lemon wedges and tartare sauce, to serve
Instructions
- Boil potatoes in salted water for 15 mins until tender. Meanwhile, tip the spinach into a large colander in the sink. Drain the potatoes over the spinach so the cooking water wilts it, then spoon the potatoes back into the pan. Mash, stirring in the lemon zest and juice and some seasoning, then fold through the trout flakes, squeezed-out spinach, capers and dill.
- Tip half the breadcrumbs onto a large plate, then tip the potato mixture onto another plate and shape into a large disc. Flip the potato cake onto the crumbs, pressing the remaining crumbs onto the top.
- Heat the grill and pour the oil into a large frying pan. Carefully slide the potato cake into the pan, then cook for 5 mins until the bottom is golden. Now grill for 4-5 mins until the crumbs on top are golden and the cake is hot through. Serve hot with lemon wedges, tartare sauce and a green salad.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 294 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 2 grams sugar
- Protein Content: 15 grams protein
- Sodium Content: 1.74 milligram of sodium
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