- 2 trout fillets
- 450 g mashed potatoes
- 50 g butter
- Pinch of salt and pepper
- 50 g flour
- Lemon wedges
- Few sprigs of dill
- Small tub crème fraiche.
Melt the butter and add to the mash potato, mix in well and season with salt and pepper.
Sift the flour into the potato and mix into a dough.
Roll out on a floured surface until approx 1/4 – 1/2 inch thick.
Cut into rounds using a scone cutter.
Cook in a very hot, lightly oiled pan or griddle until brown on both side.
Place one spoonful of crème fraiche on each potato cake, and arrange a generous slice of trout on top. Garnish with lemon wedges and sprigs of dill or parsley.
Sour cream can be used instead of crème fraiche.