Smoked Trout and Potato Cakes

Ingredients

1 smoked rainbow trout.
600g desireé potatoes, peeled and chopped.
1 tblsp chives, finely chopped.
1 tbsp parsley, finely chopped.
2 eggs, beaten.
Flour.
Breadcrumbs.
Lemon wedges.
Aioli.
Garden salad.

Method

Steam potatoes over salted boiling water for 10 – 15 minutes until cooked.
Leave to cool.
Skin trout and remove trout meat, using a fork to shed flesh.
Roughly mash potatoes.
Mix herbs, trout and potato well.
For mixture into cakes, roll in flour, then in beaten eggs, and crumb.
Fry over moderate heat with a touch of butter for 4 -5 min each side.
Serve with aioli, lemon wedges, and a garden salad.