Ingredients
280gm smoked trout fillets
500gm mashing potatoes
150gm spinach
1 Tblsp chopped dill
1 Tblsp chopped capers (optional)
4 slices stale bread, crumbed
Tartare sauce
1 Tblsp low fat mayo
1 Tblsp horseradish
1 Tblsp chopped capers
4 Sliced tomatoes
Method
To make the tartare sauce, combine the mayo, horseradish and chopped capers.
Mix well.
Cook the potatoes in lightly salted boiling water until soft.
(Cut the potatoes into small cubes so they cook faster.)
Add the spinach to the pan, cover with a lid and let the spinach wilt in the steam for 5 mins.
Drain the potatoes and spinach.
Add the dill and capers and mash the whole lot together.
Break up the smoked trout, and stir through the potato mixture.
Spread half the breadcrumbs on a dinner plate.
Gently tip the potato mix on top of the crumbed plate.
Press the potato down into a round.
Sprinkle over the remaining crumbs and press gently into the cake.
Spray a large pan with non-stick cooking spray, and place over a high heat.
Slide the potato into the pan.
Cook for about 5 minutes, until the underside browns nicely.
Grill the top for another 5 mins to finish off.
Slide the cake out of the pan onto a serving plate.
Cut into wedges and serve with sliced tomatoes and tartare sauce.
