Thai Trout not Salmon Fishcakes

Hello,
I made a big plate full of these the other day to use up some of the rainbows I had in the freezer and very nice they were too.
The recipe needs a few tweeks ,(less lemon grass and more chilli), but quite canny for a start.
If you keep a couple of fish what's your favourite ways to cook it?

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Regards Ian

My Daughter is a chef, and has made quite a few dishes with rainbows, including similar fishcakes, cold trout/pasta salads, basically substituting trout for salmon...haven't smoked any yet...my wife's fave was one I did on the bbq, just mix soy sauce and maple syrup, marinate trout fillets for about an hour, then cook on indirect heat under a covered bbq for 7-10 min.

Ian, now you have all of Andys flies your going to have more trout than you can cope with, hopefully. Dont eat trout much myself, but stick some orange slices into the stomach and microwave or grill. Take of the bone and allow to go cold and have with a salad.

I like most methods of cooking them but when away at the static either barbie or smoked.

Ian, you cant post pics like that and not give the recipe out. They look tremendous

Hi Ian,

We want the recipe!  

What do we want?

We want the...........    :-)

Best Regards

Robbie

PS I have lost a few fly sales now!  Ha Ha

Was given a lovely summer recipe on the other place fff for smoked trout pate .... brill on oatcakes and a glass of malt to wash them down.
Thought I would try and find it for you so here we are.
Hi Gents, firstly, love this idea of a Cooking etc Section.

Here is my offering to start.
Smoke a trout of about 2 lbs, allow it to cool.
Debone and flake 1 side ensuring that all the small pin bones are removed (easily done with a fork)
place about 2/3 of the fish in a bowl with some good cracked black pepper and some clipped chives.
Add a tub of Philadelphia Light or equivelant soft cream cheese and then blend together until a soft smooth creamy paste is formed.
Then fold in the remaining flaked trout to give texture and finsih with some finely grated Lemon Zest and a squeeze of lemon juice!
Spread liberally onto fresh crusty bread and serve with a Crisp Cold Poully Fume
A perfect evening supper.

noelgarside wrote:Was given a lovely summer recipe on the other place fff for smoked trout pate .... brill on oatcakes and a glass of malt to wash them down.
Thought I would try and find it for you so here we  are.
Hi Gents, firstly, love this idea of a Cooking etc Section.

Here is my offering to start.
Smoke a trout of about 2 lbs, allow it to cool.
Debone and flake 1 side ensuring that all the small pin bones are removed (easily done with a fork)
place about 2/3 of the fish in a bowl with some good cracked black pepper and some clipped chives.
Add a tub of Philadelphia Light or equivelant soft cream cheese and then blend together until a soft smooth creamy paste is formed.
Then fold in the remaining flaked trout to give texture and finsih with some finely grated Lemon Zest and a squeeze of lemon juice!
Spread liberally onto fresh crusty bread and serve with a Crisp Cold Poully Fume
A perfect evening supper.

Hell Noel,
I like the idea of a recipe section too. That one of yours sound great, I've always fancied getting a smoker.....bet trout and mackerel are great smoked.

Regards Ian.

Ian , No need to buy a smoker, if you have a bbq with a lid, eg weber kettle bbq...All you need to do is place coals at one end of the bbq, and place your fish at the other end , away from direct heat.....loosely wrap your smoking chips in a kitchen foil envelope( with a small hole punched in it). Lay your envelope on hot coals....close the lid, and forget about it for 10-20 minutes depending on size of fish...An optional finish is to then place the fish over the direct heat for a few mins to crisp the skin...
This method also works well with meat, but cooking times are long....I have done 3 kilo pork boned shoulder shoulder, but you need to refresh coals every hour or so....this one took 4-5 hours...

Here's the recipe for the trout "Thai Fish Cakes"

Ingredients
(These are just "guesstimates" for the amounts, alter them to suit your tastes, for instance you could leave out the lemon grass and add more spring onions or coriander....do what you want really, you can't make a mistake.)

A couple of rainbows, filleted boned and skinned.
Three spring onions chopped.
A couple of stalks of lemon grass, finely chopped.
Two garlic cloves, crushed.
A table spoon of sugar, Demerara sugar is good.
Two tea spoons of Thai fish sauce.
Two table spoons of Thai red curry paste.
A handful of chopped Coriander.
If you like it "Hot" then you can add a couple of chopped chillies too.

Method
This is dead easy, just chop up the fish and mix all the ingredients together in a bowl using your hands.
Form it into small balls, it's quite clarty, and flatten them to form the fish cakes.
Dust and pat them in some flour, (I suppose that you could freeze them now if you wanted), and fry in some oil in a pan on both sides until they are that nice golden colour.
Serve them with salad, (the salad is a token gesture I know ) and some Sweet Chilli dipping sauce. Don't make this it's only a quid to buy in the supermarket.

Good luck and I hope you enjoy, Regards Ian.

Something we all like is a good fish pie with some smoked trout .