Sea Trout Fishcakes

Sea Trout Fishcakes
Fishboxer Graeme Taylor from A Scots Larder

"For this dish I’ve gone for my favourite fish, sea trout"


Sea trout

300-400g mashed potatoes

A pinch of ground black pepper

Vegetable oil (for frying)

1 whisked egg

Coarse semolina for dusting



1. Wrap the trout in foil and roast at 180C in the oven for 15-20 minutes until cooked.

2. In a mixing bowl combine the cooked trout with all the other ingredients and a good grinding of black pepper. Split mixture into four and make into patties around 1 inch thick.

3. In a shallow bowl whisk the egg. Spread the semolina on a seperate plate. Dip both sides of the patty in egg then coat with the semolina. Do this for each patty.

4. In a frying pan heat the oil to a high heat. Brown the patties for a minute on both side and then cover and cook until hot all the way through, around 4-5 minutes. Serve with tartare sauce.

You can find more of Graeme's recipes at A Scots Larder.