IN SEASON
CHUNKY SMOKED TROUT CAKES WITH RHUBARB CHUTNEY
Super simple to make and rustled up using just a few ingredients. These chunky smoked rainbow trout cakes are bang on season, particularly when generously drizzled with a sticky, sweet rhubarb chutney.
Serves 4
FOR THE TROUT CAKES 250g flaked smoked rainbow trout
2 large floury potatoes, peeled and cut into chunks
Handful of parsley and basil, finely chopped 4 spring onions, trimmed and thinly sliced Plain flour, for dusting 25g butter, melted 2 tbsp rapeseed oil Salt and freshly ground black pepper
FOR THE RHUBARB CHUTNEY 250g rhubarb 1 large red chilli (medium heat) 2 large garlic cloves 200g roasted red peppers 1 large thumb-size piece of ginger 300g soft brown sugar 100ml cider vinegar 4 tbsp water
1 For the trout cakes, cook the potatoes in boiling salted water for about 10 mins, until tender. Drain really well, then return to the pan and steam dry for a few mins.
2 Warm the butter in a small pan. Add the spring onions and cook gently for 1 min. Set to one side.
3 Mash the potatoes until smooth, then gently stir in the flaked smoked rainbow trout, spring onions, parsley and basil. Season to taste.
4 Lightly flour your hands and shape the mix into four, 5-cm-thick cakes, pressing firmly to ensure they hold together. Place the cakes on a small baking sheet or large plate. If you have time, cover and chill for 30 mins.
5 Heat the oil in a large frying pan over medium heat and preheat the oven to 200C/gas 6. Lightly dust each cake with more flour and cook over a medium heat for 3 mins on each side until golden. Transfer to a greased baking tray and bake for 12–15 mins until crisp and golden.
6 Serve warm or at room temperature, together with the rhubarb chutney and watercress leaves.
7 For the chutney, chop the rhubarb into 1cm pieces and place in a heavy-bottomed
saucepan. Finely dice the chilli and garlic and add to the rhubarb along with the roughly chopped peppers and grated ginger. Add the sugar, cider vinegar and water, and place on a medium heat.
8 Stir until the sugar has dissolved and then leave until boiling. Turn down to a low heat and allow to simmer for approximately 30 mins or until a thick, sticky consistency is reached – the mixture will thicken further once cooled. Spoon into a sterilised jar and keep for up to 4 weeks.
www.groweatgather.co.uk
24 MARCH – 15 APRIL
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42 | THE WEST COUNTRY FOODLOVER
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