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Crushed New Potato Fish Cakes with Horseradish Mayonnaise

Standing in admirably, once again, for smoked haddock, smoked trout is the flavorful basis for these wonderful fish cakes, which are not so much cooked as assembled. Granted, the potatoes are quickly boiled to tenderness, and the trout does benefit from a brief ‘poaching’ in a spice-infused milk bath, but all of this can be accomplished well ahead of time, and then one simply mixes and shapes the cooled ingredients to produce large cakes that are pretty much meal-sized — sautéed quickly and accompanied by nothing more than a green salad, dinner is on the table!

Crushed New Potato Fish Cakes with Horseradish Mayonnaise

1 lb. 10 oz. new potatoes, cut into 1” chunks (we like to use Yukon Gold)
4 oz. baby spinach
16 oz. smoked trout fillets
3 cups whole milk
2 bay leaves
½ tsp. black peppercorns
1 egg yolk
2 tbs. canola oil
2-3 tbs. all-purpose flour
lemon wedges, to serve

For the horseradish mayo:

½ cup mayonnaise
1 tbs. finely grated fresh horseradish root
zest from ½ lemon
2 tsp. lemon juice

Put the potatoes in a pot with water to cover and a tablespoon or so of salt. Bring to a boil and cook until the potatoes are tender, about 10-15 minutes. Drain in a colander over the spinach so the leaves wilt. Return the potatoes to the pan to steam-dry, then roughly crush with a fork. Leave to cool.

Put the milk in a skillet, add the trout fillets, bay leaves, and peppercorns and bring to a gentle simmer. Poach for 4 minutes. Turn off the heat and leave to cook for a few minutes more until the flesh flakes. Remove to a plate and break into pieces, discarding the skin and any bones. Reserve the milk.

Mix the cooled potato, wilted spinach, and trout with the egg yolk and 3 tablespoons of the poaching milk. Form into 4 chunky cakes and chill in the fridge, covered, for at least 30 minutes, or overnight.

Mix all the mayonnaise ingredients together and chill.

Heat the oil in a large pan over a medium heat. Sprinkle the flour over the fish cakes and fry for about 5-6 minutes on each side until golden and heated through. Serve with lemon wedges and a dollop of the horseradish mayo.

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