Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Trout fishcakes with broccoli salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Trout fishcakes with broccoli salad

    Served cool, these also make a lovely dish for a picnic.

    • Preparation time: 30 minutes, plus cooling and chilling
    • Cooking time: 30 minutes
    • Total time: 1 hour, plus cooling and chilling

    Serves: 4


    500g potatoes, peeled and cut into 2cm chunks
    1 essential Waitrose broccoli, cut into florets, stalk cut into 2cm pieces
    100g watercress, stalks finely chopped, leaves whole
    25g flat leaf parsley, stalks finely chopped, leaves torn
    2 x 280g packs boneless Scottish loch trout fillets
    3 bay leaves
    350ml whole milk
    1 essential Waitrose lemon, zest, juice of ½
    4 tbsp olive oil
    75g plain flour, seasoned
    1 tsp essential Waitrose English mustard


    1 Boil the potatoes for 7-10 minutes, until tender but not soft. Drain and steam dry for 5 minutes. Roughly mash with a fork; cool.

    2 Boil the broccoli in a separate pan for 3-4 minutes, until al dente, then drain and run under cold water; pat dry on kitchen paper. Mix with the watercress and parsley leaves, then cover and chill.

    3 Put the trout in a small pan with the bay leaves and enough milk to cover. Simmer gently for 5-7 minutes, until cooked through. Transfer the fish to a plate to cool, reserving the milk.

    4 Flake the trout (discard the skin) and mix with the mash, 2 tbsppoaching milk, the watercress and parsley stalks, and ½ the lemonzest; season. Shape into 8 fishcakes; cover and chill for 20 minutes.

    5 Heat 2½ tbsp oil in a frying pan; dust the fishcakes with the flour.Fry, in batches, over a medium heat, for 5-6 minutes on each side.

    6 Whisk the mustard, lemon juice and remaining zest, and remaining 1½ tbsp oil; season. Toss with the salad; serve with the fishcakes. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


    Average user rating

    0 stars