Serves 2

  • 2 trout fillets
  • 6 large potatoes
  • 1 knob butter
  • 1 garlic clove
  • Large sprig of parsley
  • 200g crΓ©me fraiche
  • 1tsp Dijon mustard
  • 2 spring onions
  • 100g Blacksticks blue cheese
  • 1 egg
  • 150g panko breadcrumbs
  • Vegetable oil


  • Season the trout fillets and cook in a moderate oven for 10 minutes so that they’re still pink in the middle.
  • Allow to cool a little, remove the skin and flake into a small bowl.
  • Peel the potatoes, cut into chunks and boil until nice and soft.
  • Drain well and leave to cool a little.
  • Melt the butter in a small pan and in a clove of minced garlic and a handful of finely chopped parsley.
  • SautΓ© for a minute and tip the crΓ¨me fraiche along with a teaspoon of Dijon mustard.
  • Stir well, season and set aside.
  • Transfer the potatoes to a large bowl along with the spring onions, finely chopped, and 100g of grated Blacksticks blue cheese.
  • Mix and mash everything together and then fold in the trout flakes.
  • Season well and shape into 8 large or 12 smaller balls and pop them in the fridge for 20 minutes.
  • Dip each ball into a beaten egg and lightly coat with panko breadcrumbs.
  • Heat 1-2cm of oil in a pan and when hot shallow fry the fishcakes, turning frequently to brown all over.
  • Warm through the sauce and serve on the side.
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