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20 minutes

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20 minutes

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1 hour

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15 minutes

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Puttanesca baked fish

15 minutes

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Kerrievis (pickled fish)

30 minutes

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White tuna fish cakes

40 minutes

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Smoked haddock fish cakes

40 minutes

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Basa fish cakes

40 minutes

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10–15 minutes

Smoked trout fish cakes

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Smoked trout fish cakes

50 minutes

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Smoked trout fish cakes

By Phillippa Cheifitz

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes, plus overnight chilling time

Cooking Time 50 minutes

Ingredients

750 g large potatoes
1 onion, peeled
45 g cold unsalted butter
120 g Woolworths smoked trout rashers, chopped
sea salt and freshly ground black pepper, to taste
1⁄3 cup sunflower oil
crème fraîche, for serving
dill, chopped, for serving

Method

1. Scrub the potatoes, prick, then boil until tender. Drain and cool, then chill overnight.

2. Peel the potatoes and grate coarsely into a large bowl. Grate in the onion and 30 g butter. Mix in the chopped trout and season to taste. Chill for 1–2 hours to firm.

3. Shape into small cakes, about 16–18. Shallow-fry in the remaining butter and the sunflower oil over a medium heat until browned on both sides. Serve warm with the crème fraîche mixed with the dill.

Find more fish recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Thandiwe Mamacos