1868. SMOKED TROUT FISHCAKES with TREACLE-CURED BACON

serves four


For the fishcakes
1 large smoked trout
100 grams mashed potato
100 grams plain flour
1 egg
10 grams breadcrumbs
vegetable oil, for deep-frying

For the roasted beetroot
8 baby beetroot
1 sprig thyme
1 dash of olive oil

For the dressing
1 egg yolk
2 tablespoons grain mustard
1 dash of cider vinegar
1 pinch white sugar
1 dash of vegetable oil

To serve
8 rashers treacle cured bacon, griddled
200 grams rocket

For the beetroot: roast in foil with thyme and olive oil for 20-25 minutes until soft. Leave to cool then peel.

For the dressing: whisk all of the ingredients together.

For the fishcakes: flake the fish into a bowl, then mix with just enough warm mashed potato to bind. Roll into balls the size of a large hazelnut. Coat the balls in the flour, egg and bread crumbs. Just before needed, heat the oil in a deep fat fryer to 180C then deep fry the fishcakes for 2-3 minutes until golden brown. Drain on kitchen paper.

Serve the fishcakes with the roasted beetroot, bacon and the rocket drizzled with the dressing.


bacon recipe courtesy of: Paul Merrett, Market Kitchen, UKTV-Food