Smoked trout frikkadels

12 servings Prep: 15 mins, Cooking: 15 mins
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By Food24 March 17 2014
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Ingredients (14)

500.00 g trout — smoked, fillets
300.00 g potatoes — peeled and diced
60.00 ml onion — finely chopped
45.00 ml fresh Italian parsley — chopped
5.00 ml turmeric
2.00 eggs — large, slighly beaten
1.00 bunch fresh coriander — small bunch, chopped
5.00 ml masala — roasted
1.00 lemon — or lime, juice only
50.00 ml vegetable oil — for frying
12.00 limes — charred, to serve
tartar sauce: good-quality mayonnaise
1.00 eggs — hard-boiled, finely chopped
10.00 ml Dijon mustard
15.00 ml capers — drained
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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.

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