Belleau Smokery fish cakes

Preparation time: 15 minutes
Cooking time: 35 minutes

450g Lincolnshire potatoes – peeled and diced
500g Belleau hot smoked trout fillets – flaked
1 lemon, zested and juiced
A handful of parsley, dill or tarragon leaves, chopped – I’ve used dill as I think it works so beautifully with fish
75g melted butter
75g crème fraîche
2 medium eggs – beaten
50g breadcrumbs

Featured in:
February 2012

Ginny Harrop has been kind enough to give me her recipe for fish cakes for me to share with you. These are delightfully fresh and light and a great way to kick off any New Year diets without compromising on taste.

Cook the potatoes in boiling water for 10–15 minutes or until tender. Drain well, steaming off any moisture so they are completely dry. While still hot, mash well and then set aside to cool. (Try and do the potato mashing stage in the morning and refrigerate as they make a better cake once cooled.)

Break the trout into flakes and check for any stray bones.

In a large bowl, mix the potato, lemon zest, lemon juice, crème fraîche and herbs into the flaked fish, together with the melted butter, and season well. Shape into 4 large or 8 small, neat patties then shape by rolling into a ball and pressing down with a flat board so they are flat on both sides.

Dip the flat sides into the beaten egg, then the breadcrumb, so the breadcrumbs are just on the flat sides.

To cook, heat a shallow layer of oil in a wide frying pan. Fry the fishcakes for 4-5 minutes until golden brown, then flip over and fry the other side for 2-3 minutes. If the sides look uncooked, roll them gently through the hot oil to brown. (Or you can cook them in the oven: lightly oil a baking tray and ensure both sides of the fishcake are coated with a fine oil layer, then bake in the hot oven (190C) for about 20 minutes, maybe turning once halfway to check they are golden brown on both sides and hot throughout.)

Serve with a sweet chilli sauce – a recipe for which you can find on my blog:

Eat and of course, enjoy!

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