Trout fritters with green peas

 Last weekend I bought a beautiful rainbow trout. It’s a very delicious fish, that rich in omega-3 fatty acids, and its’ also an excellent source of vitamins and protein. One its part gone to be cured (you may find the recipe here), another was roasted and I still had some more. I decided to make a pie from the book “pies and tarts” by S.Reaynaud. The recipe is very simple, it’s called for the trout, puff pastry, peas and horseradish, I’d had all that stuff. I’d made the filling and was disappointed because its quantity was more then enough, despite that I used more puff pastry then was needed. Fortunately, the overall result was fine, and the pie tasted pretty good. Have you tried to cook any pies from that book?

Thus I had to fix the remaining trout.. And here is the easiest and quickest recipe of delicious fritters. I used fresh trout, but you can substitute it with salmon, fresh or canned. I ate these little fritters for breakfast, they were good and satisfying!

Trout fritters
After plating I topped it with with sour cream and some horseradish sauce, also I recommend finishing it with a slice of cured trout or salmon. It was truly divine!Trout tritters with green peas and horseradish

Trout fritters with green peas

  • Servings: 2-3
  • Difficulty: easy
  • Print
Ingredients
100-150g fresh trout, chopped
2 large potatoes, peeled and grated
50-60g green peas, fresh or frozen
1 Tbsp finely chopped onion, optional
1 egg white (or whole egg)
1-2 tsp horseradish sauce
3-4 Tbsp thin cream
4 Tbsp or more plain flour

sea salt, white pepper, to taste

Garnish: sour cream, horseradish sauce, lemon wedges, cured trout/salmon slices
Method
  • Preheat oven to 200C. Line the baking tray with parchment.
  • Squeeze out the liquid from potatoes. Add it to a mixing bowl along with trout, peas and onion. Add horseradish, egg white, cream and combine.
  • Add flour, salt and pepper, and mix well.
  • Scoop out the dough to make 10-12 fritters. Gently press them down with hand.
  • Bake for 20-25 minutes or until golden-brown.
  • Serve with sauce you like and cured trout slices.
Enjoy the meal!
 Trout fritters with peas and horseradish

20 thoughts on “Trout fritters with green peas

  1. I love this recipe…going to get straight to it after Thanksgiving is over. My hubby isn’t a big fan of fish but I think I might be able to convert him with this one! Thank you so much for sharing! 🙂

  2. This is a wonderful way to cook up trout. I love trout and used to fish for it when I lived in the high desert. Haven’t had it for years. Again, your photographs are so clean, crisp and clear! 🙂

    • Oh, you are such a good and sweet person, Seana! Thanks so much for the warm words regarding my photography and recipes 🙂 Here, salmon is the most popular fish among ‘red-meat’ species, so I was glad to buy and cook trout. 🙂

  3. Very nice recipe, I have not used that book but my friend does and has made some very delicious tarts. It has been a very long time since I’ve had trout I really love smoked trout. Your little pies are beautiful, the photo is amazing.

  4. that looks lovely! You’ve made fish and peas–something that doesn’t sound very interesting–look absolutely sexy 🙂 I want some!

  5. Oh my goodness that looks amazing! You are so inventive to make three (or was it four?!) different dishes from one fish. I’m normally super lazy and just fry or bake it. I’m definitely going to save this recipe and can’t wait to give it a go – I bet everyone will love it 🙂

    • You are very kind, Trixy! I should to use that trout somehow, and didn’t want to freeze it, so I had to be inventive 😀 Most of the time, I roast it, and the rest part cure.

  6. Beautiful fritters and what a fantastic idea to serve them with cured fish! I actually prefer trout by far from farmed salmon which I dislike (I know, it sounds weird… I do like the wild one though, but it is not easy to get, alas). The pie you mention sounds amazing too. I have never made a fish pie. Time to think about one for Christmas maybe? Thank you so much for visiting my blog! I’m very glad to discover yours.

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