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.