1kg/2.2lbs baby new potatoes
2 garlic cloves, crushed
Large bunch spring onions, chopped
Small handful fresh dill, finely chopped
1 unwaxed lemon, zest
Sea salt and black pepper
1 hot smoked trout side, roughly chopped
1 tbsp. fluten-free flour
2 eggs, beaten
Gluten-free flour, for dusting
Herby Smoked Trout Gluten Free Fishcake Recipe
Gluten-free doesn’t necessarily mean unimaginative! The latest recipe we’re adding to our online library from Fishwives, A Cookbook from Goatsbridge was provided by Tracy Hamilton who started Mash Direct with her husband Martin. They grow, steam and cook a large range of vegetables at their family farm and create culinary dishes that are sold in Supermarkets in the UK and Ireland, as well as exported to Dubai and Abu Dhabi.
You can find Tracy’s original version on page 66 in the cookbook, along with 77 more fish and trout inspired recipes from women across Ireland. All the profits from the sale of Fishwives head to an amazing charity called Hospice Africa Uganda. The book is available from select bookstores or online.
Steam potatoes in their skins until tender, around 20 minutes. Place butter and a drizzle of olive oil in a pan over a medium heat and allow to melt. When slightly bubbling, add the crushed garlic and sweat until translucent but not brown. Add the sliced spring onions and dill and toss until coated in the garlic butter; remove from the heat and add the zest of the lemon and season to taste.
Once the potatoes are cooked, allow to cool and remove the skins by scraping with the back of a butter knife. Place the potatoes in a large bowl and crush roughly with a fork. Add the trout, the lemon zest, herb-butter mix and flour. Stir gently until all the ingredients are well mixed.
Form handfuls (150g/6oz) of the mixture) into circular cakes, ten in total. Refrigerate the cakes for about 15 minutes and heat a deep fat fryer to 190°C/375°F.
While the cakes are chilling, set out a shallow bowl of flour (for dusting), a shallow bowl of the beaten eggs and a shallow dish of crumbs. Remove the cakes from the fridge. Dust the cakes in flour, then dip them into the egg, allowing excess liquid to drip off, and then coat in the gluten-free crumb. Fry in batches cooking for six to nine minutes (depending on the thickness of the cakes) until heated through.
Enjoy and serve – a good accompanying side dish would be Mash Direct Red Cabbage and Beetroot as its sweet/sour flavour profile would complement the smokiness of the cake.