- 500g skinned B Bos or another type of smoked trout
- 500g potatoes, peeled & cooked
- 6 spring onions, finely shredded
- a good handful soft herbs, such as chives and parsley, finely chopped
- 2 lemon, 1 cut into wedges
- 1 beaten egg
- 100g fresh breadcrumbs & Sorghum (King Korn)
- Oil for frying
- 1 tablespoon butter
- ¼ cup finely chopped shallots
- 3 tablespoons malt vinegar
- 2 tablespoons Bruce Jack Sorghum IPA
- ⅓ cup cream
- Salt to taste, if desired
- Chopped chives
- 8 tablespoons butter, cut into 12 pieces
Boil the potatoes until tender then mash with lots of seasoning. Cook the spring onions in a little butter until softened then add to the mash with the herbs and lemon zest and mix in. Gently mix in the trout then leave to cool a little. Form into 8 cakes then dip each first into the beaten egg, then the breadcrumbs. Chill for an hour to set.
Heat a little oil in a non-stick frying pan. Cook the fishcakes for 3-4 minutes each side until golden and crisp. Keep warm in a low oven while you finish the rest.
For the “beer blanc” heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and beer. Cook until the liquid is almost totally reduced. Add the cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk. Finish with the chives.