- 1 tbsp olive oil
- 100g/3½oz hot-smoked trout
- 100g/3½oz ready-made mashed potato
- pinch dried chilli flakes
- 1 tbsp chopped fresh coriander
- 1 free-range egg
- 2 tbsp sesame seeds
- 1 tsp chopped fresh coriander, to garnish
- 2 tbsp capers, finely chopped
- 75g/2¾oz Greek yoghurt
- 1 tsp finely chopped fresh chives
- 1 lime, juice only
- salt and freshly ground black pepper
- To make the fish cake, place the mashed potato, smoked trout, chilli flakes, coriander and egg into a large bowl and mix together well. Season the mixture well with salt and freshly ground black pepper and shape into a ball.
- Roll the fishcake in the sesame seeds until coated, then flatten to a patty shape.
- Heat the oil in a frying pan over a medium heat. Add the fishcake and fry for three minutes on each side, until golden and cooked through.
- To make the dressing, place the capers, yoghurt, chives and lime juice into a bowl. Season, to taste, with salt and freshly ground black pepper.
- To serve, place the fishcake in the centre of a warm plate, spoon some of the dressing around the plate and sprinkle over the chopped coriander.