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Ingredients

• 120 g salmon
• 300 ml milk
• 1 bay leaf
• 120 g smoked trout
• 300 g cooked potatoes, mashed with a little butter
• 1 tbsp horseradish
• 2 tbsp chopped parsley
• plain flour, to dust
• 1 large egg, lightly beaten
• 50 g breadcrumbs, to coat
• drizzle vegetable oil
• 2 tsp capers, chopped
• 2 tbsp chopped cornichons
• 200 ml crme frache
• 1 lemon, juice of half, rest chopped into wedges
• rocket salad and watercress, to serve
• drizzle olive oil

Description

Sarah Durdin-Robertson Adds An Extra Zing To These Fishcakes By Way Of Some Fresh Horseradish

UK TV