Ingredients

• 1 tbsp olive oil
• 100g/3½oz hot-smoked trout
• 100g/3½oz ready-made mashed potato
• pinch dried chilli flakes
• 1 tbsp chopped fresh coriander
• 1 free-range egg
• 2 tbsp sesame seeds
• 1 tsp chopped fresh coriander
• to garnish
• 2 tbsp capers
• finely chopped
• 75g/2¾oz Greek yoghurt
• 1 tsp finely chopped fresh chives
• 1 lime
• juice only
• salt and freshly ground black pepper

Directions

• To make the fish cake
• place the mashed potato
• smoked trout
• chilli flakes
• coriander and egg into a large bowl and mix together well. Season the mixture well with salt and freshly ground black pepper and shape into a ball.
• Roll the fishcake in the sesame seeds until coated
• then flatten to a patty shape.
• Heat the oil in a frying pan over a medium heat. Add the fishcake and fry for three minutes on each side
• until golden and cooked through.
• To make the dressing
• place the capers
• yoghurt
• chives and lime juice into a bowl. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the fishcake in the centre of a warm plate
• spoon some of the dressing around the plate and sprinkle over the chopped coriander.