5 STAR COUNTRY HOUSE VILLA AND GOURMET GETAWAY

Smoked Trout Fishcakes with Pea and Watercress Salad

smoked trout fishcakes, fishcakes, smoked trout, gluten-free version, umsisi house, private villa, Kruger National Park, Zero Food Waste, Gourmet Getaway, Food Management at Home, at home in africa

These delicious smoked trout fishcakes use locally sourced, sustainable smoked trout from Dullstrom and are delicious for a light lunch or dinner throughout the year! This is one of our signature dishes here at umSisi House and often appears on our menu. It is one of those crowd pleasers that never lets you down!

FOR THE SMOKED TROUT FISHCAKES:

800g potatoes, peeled, chopped
Finely grated zest and juice of 1 lemon, plus extra wedges to serve
1/4 cup chopped chives, plus extra to serve
1/4 cup chopped dill tips
1 tsp anchovy paste or finely chopped anchovies in oil
300g smoked trout, roughly chopped
200g creme fraiche for trout and potato mixture
2 eggs, lightly beaten with 1 tbs water
1/2 cup (50g) dried breadcrumbs
Olive oil, to shallow-fry, plus extra to drizzle

FOR THE SAUCE:

1 tsp Dijon mustard
1 tbs apple cider vinegar
250g creme fraiche for sauce

FOR THE SALAD:

1 cup (160g) fresh or frozen peas, blanched
1 bunch watercress or baby spinach or both

METHOD:

Place potatoes in a large saucepan of cold salted water. Bring to the boil, then reduce heat to medium-high and cook for 15-20 minutes until tender. Drain and return to the pan. Heat gently, stirring, for 30 seconds to remove any excess water. Cool slightly, then roughly mash.

Add lemon zest, dill tips, anchovy paste, chives, smoked trout and 200g creme fraiche, then stir to combine.

Season well, then cover with plastic wrap and chill for 15 minutes.

Form mixture into 12 balls and flatten slightly to form 3cm-thick fishcakes. Coat with egg wash, then roll in breadcrumbs. For a gluten-free version, we use a combination of gluten-free cornflakes and oats instead!

Heat 2cm olive oil in a frypan over medium heat and, in batches, shallow-fry the fishcakes for 1 1/2 minutes each side or until crisp and golden. Drain on paper towel and keep warm.

Meanwhile, whisk Dijon mustard, apple cider vinegar and creme fraiche in a bowl, season and set aside. Combine peas and watercress in a bowl. Drizzle with lemon juice and olive oil, then season.

Serve fishcakes with salad, creme fraiche dressing, lemon wedges and extra chives. In this photo, we added some griddled baby gems as well for some crunch!

Recipe inspriation courtesy of Delicious Magazine Australia. .

We love indulging our guests in gourmet getaway experiences and we hope to one day have you at the umSisi table!

Contact us

T.  + 27 (0) 13 750 1520
M. + 27 (0) 82 479 9700
M. + 27 (0) 82 969 4455
F. + 27 (0) 86 548 5686

Postal Address: 
PostNet Suite 123, Private Bag X11326, Nelspruit 1200, Mpumalanga, South Africa

Contact us

Instagram

umSisi House