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Smoked trout frikkadels


recipes

Ingredients 15
Servings 12
Time 15 min

Ingredients

  • 500
    g
    smoked trout fillets
  • 300
    g
    potatoes, peeled and diced
  • 60
    ml
    finely chopped onion
  • 45
    ml
    chopped flat-leaf parsley
  • 5
    ml
    turmeric
  • 2
    large eggs, lightly beaten
  • 1
    bunch
    small bunch fresh coriander, chopped
  • 5
    ml
    roasted masala
  • 1
    juice of lemon or lime
  • 50
    ml
    vegetable oil, for frying
  • 12
    charred limes, to serve
  • 250
    ml
    tartar sauce: good-quality mayonnaise
  • 1
    hard-boiled egg, finely chopped
  • 10
    ml
    dijon mustard
  • 15
    ml
    drained capers
 

Method

15 min
 
Skin and flake the trout, discarding the bones.

Place in a large bowl and season generously with salt and freshly ground black pepper.

Cook the potato in boiling, salted water.
Drain well, mash and season with salt and freshly ground black pepper.


Mix in the fish, onion, parsley, turmeric, eggs, coriander and roasted masala, and flavour with the lemon or lime juice.


Form into patties and flatten between your palms.

Tartar sauce:

Mix all the ingredients in a small bowl.

Shallow-fry the frikkadels in hot oil until crisp and well browned.


Drain using paper towels, and serve with the tartar sauce and charred limes.

 

Read more on: fish  |  seafood  |  shallow-fry  |  recipes
 

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