Smoked Trout Patties- 8 eggs (2 egg yolks for mix, 6 eggs for boiling)
- 500g potatoes
- 400g boneless hot smoked trout fillets
- 1/4 bunch chives, chopped
- Salt and pepper to taste
- 1 cup flour
- 1 cup breadcrumbs or panko crumb
- Oil for frying
Soft Boiled Egg and Cucumber, Dill and Caper Salad- 2 Lebanese cucumbers, peeled and thinly sliced
- 1/4 red onion, finely diced
- 1/4 bunch dill, chopped
- 1 tsp small capers
- 1 tsp white balsamic or white wine vinegar
- 1 tbsp extra virgin olive oil
- Pinch of sugar
- Salt and pepper to taste
| Smoked Trout Patties- Peel and boil potatoes until cooked. Drain well and mash
- Flake the smoked trout into the mash and season. Separate two eggs, adding the egg yolks and chives to the mash mix. Keep the egg whites for crumbing
- Mix well and form into eight patties
- Roll patties in flour, lightly whisked egg whites and bread crumbs then set aside
- Soft boil the eggs, refresh under running water and peel. Cut eggs in half and set aside
- Add oil to frying pan and heat. Gently fry patties on both sides
- Place patties onto a plate, serving with boiled egg and garnish with cucumber salad
Soft Boiled Egg and Cucumber, Dill and Caper Salad- Combine all salad ingredients, checking seasoning and adjusting if necessary
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