Rainbow trout horseradish fishcakes with herby yogurt
Ingredients
- 800g Maris piper or King Edward potatoes, unpeeled and cut into quarters (or leftover mash)
- 100ml neutral oil, such as sunflower
- 300g freshwater rainbow trout
- 1 banana shallot, finely chopped
- 2 tbsp creamed horseradish
- 20g soft herbs, finely chopped (we used dill, chives and parsley)
- 1 lemon, zested and juiced
- 150g day-old bread, torn into chunks
- 50g plain flour
- 2 eggs, beaten
- 150g Greek-style yogurt
- 1 garlic clove, crushed
Instructions
Rainbow trout & horseradish fishcakes with herby yogurt serves 10 original recipe by BBC Good Food.
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