SMOKED TROUT FISH CAKES WITH CUCUMBER SALSA
SERVES 4 PREP 30 MINUTES (PLUS REFRIGERATION) COOK 30 MINUTES
750g desiree potatoes, peeled, halved 250g hot-smoked ocean trout (see note) ¼ cup whole-egg mayonnaise 1 lemon, zested, juiced, plus extra lemon wedges, to serve 1 cup plain flour 2 eggs, lightly beaten 2 cups panko breadcrumbs Vegetable oil, for shallow-frying 1 bunch broccolini, trimmed 1 bunch asparagus, trimmed 175g green beans, trimmed Cucumber Salsa ½ bunch fresh flat-leaf parsley, leaves picked, chopped ¼ cup finely chopped cornichons 1 eschalot, finely chopped 1 lemon, juiced 1 Lebanese cucumber, seeded, finely chopped ¹⁄³ cup extra virgin olive oil
1 Place potato in a large saucepan. Cover with cold water. Add a pinch of salt. Bring to the boil over medium heat. Cook for 20 minutes or until potato is almost tender. Drain. Set aside to cool. 2 Meanwhile, make Cucumber Salsa Combine parsley, cornichon, eschalot, lemon juice, cucumber and oil in a bowl. Season with salt and pepper. Set aside. 3 Remove and discard skin from fish. Flake fish into a bowl. Add mayonnaise, and lemon juice and zest. Season. Coarsely grate potato over fish. Stir gently to combine, taking care not to break up the fish too much. Shape mixture into 8 x 8cm round fish cakes. 4 Line a baking tray with baking paper. Place flour, egg and breadcrumbs in separate bowls. Using your hands, gently toss fish cakes in flour. Dip in egg, then coat in breadcrumbs, pressing firmly to secure. Place fish cakes on prepared tray. Cover. Refrigerate for 3 hours to firm. 5 Pour enough vegetable oil into a large frying pan to reach 3cm up side of pan. Heat over medium heat. Cook fish cakes, in 2 batches, for 2 minutes each side or until golden and heated through. Drain on paper towel. 6 Meanwhile, cook broccolini in a large saucepan of boiling salted water for 30 seconds. Add asparagus and beans. Cook for a further 3 minutes or until vegetables are tender. Drain. Transfer to a bowl. Season with salt and pepper. 7 Divide fish cakes and vegetables among serving plates. Sprinkle with cucumber salsa and serve with extra lemon wedges. NUTRITION: (per serve) 4341kj; 51.1g fat; 7.7g sat fat; 38.2g protein; 98g carbs; 12.8g fibre; 142mg chol; 1502mg sodium.