Waitrose and Partners
Heart-healthy trout & dill fishcakes

Heart-healthy trout & dill fishcakes

This hearty trout fishcake dish is accompanied by baby broad beans and round beans, finished off perfectly by a squeeze of fresh lemon juice.

3 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins
  • Pluschilling

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  • 280g 2 Scottish trout fillets
  • 400g essential Waitrose Mashed Potato
  • 5 salad onions, finely chopped
  • 2 tbsp capers, rinsed and roughly chopped
  • 35g cornichons, finely chopped
  • ½ x 20g pack dill, snipped
  • 2 lemons, 1 zested and juiced, the other in wedges
  • 1 tbsp olive oil
  • 220g essential Waitrose Round Beans
  • 150g essential Waitrose Baby Broad Beans, steamed, to serve


  1. Preheat the grill to medium-high. Place the trout on a foil-lined baking tray and grill for 8 minutes. Set aside to cool, then thickly flake, discarding the skin.

  2. In a large bowl, mix the mashed potato with the salad onions, capers, cornichons, dill, lemon zest and 2 tbsp juice. Fold through the trout, shape into 8 cakes and chill in the fridge for 15 minutes.

  3. Heat the oil in a non-stick pan over a medium heat. Gently cook the fishcakes in 2 batches for 4–5 minutes on each side until golden brown and warmed through.

  4. Serve the fishcakes with the steamed vegetables and lemon wedges.


Typical values per serving when made using specific products in recipe


1,317.96kJ/ 315kcals



Saturated Fat












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Overall rating (3/5)

3 out of 5 stars1 rating