Name: Smoked trout & potato wedges
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 500g Maris Piper potato cubed; 100g bag baby spinach; zest and juice 1 lemon; 140g smoked trout fillet, flaked; 1 tbsp capers; 1 tbsp chopped dill; 140g breadcrumb from stale bread; 1 tbsp sunflower oil; lemon wedges and tartare sauce, to serve

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Smoked trout & potato wedges

Smoked trout & potato wedges

Jennifer Joyce

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 3.9 out of 5.8 ratingsRate

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No need to cook your fish, potatoes and greens separately - they all go into these easy crunchy wedges

Freezable

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Healthy fish & chips with tartare sauce

A star rating of 4.3 out of 5.50 ratings

Ingredients

Nutrition

Units:

MetricUS

500g Maris Piper potato

cubed
100g bag baby spinach
zest and juice 1 lemon
140g smoked trout

fillet, flaked
1 tbsp capers
1 tbsp chopped dill
140g breadcrumb

from stale bread
1 tbsp sunflower oil
lemon

wedges and tartare sauce, to serve

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Nutrition: per serving

kcal294
fat6g

low
saturates1g
carbs49g
sugars2g
fibre0g
protein15g
salt1.74g

Method

step 1

Boil potatoes in salted water for 15 mins until tender. Meanwhile, tip the spinach into a large colander in the sink. Drain the potatoes over the spinach so the cooking water wilts it, then spoon the potatoes back into the pan. Mash, stirring in the lemon zest and juice and some seasoning, then fold through the trout flakes, squeezed-out spinach, capers and dill.
step 2

Tip half the breadcrumbs onto a large plate, then tip the potato mixture onto another plate and shape into a large disc. Flip the potato cake onto the crumbs, pressing the remaining crumbs onto the top.
step 3

Heat the grill and pour the oil into a large frying pan. Carefully slide the potato cake into the pan, then cook for 5 mins until the bottom is golden. Now grill for 4-5 mins until the crumbs on top are golden and the cake is hot through. Serve hot with lemon wedges, tartare sauce and a green salad.

RECIPE TIPS

DON’T FANCY FISH?

Swap the flaked trout for 140g chopped corned beef or pastrami and fold into the potato and spinach mix. Add 1 heaped tsp Dijon or other mild mustard, if you have some. Follow the recipe as stated, or simply serve in mounds, topped with poached or fried eggs.

Recipe from Good Food magazine, January 2009

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A star rating of 3.9 out of 5.8 ratings

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