Sitting right on the shores of the tranquil Lake of Menteith in Perthshire, Karma Lake of Menteith Resort has access to the freshest rainbow trout possible, which comes straight out of the Lake! Talented head chef, Joe Peden—who is local to the area—smokes it himself, using the trout in a variety of ways in his kitchen, much to the delight of his guests.

Here is his recipe for delicious smoked trout and haddock fishcakes, although you can use regular trout fillets if you wish—or even smoked haddock.

Joe does his fishcakes slightly differently than a traditional heavy potato filled fishcake that you would usually see. He has made his to a lighter crab cake style fishcake, served with a simple salad, old bay spiced mayo and a wedge of lemon.

Ingredients

2 smoked trout fillets (300g)

1 haddock fillet (175g)

1 eggs

1/2 lemon juice and zest (other half for garnish)

3 tbsp mayo

1tbsp Dijon mustard

5g parsley, finely sliced 

1/2 tsp old bay spice 

100g panko breadcrumbs

1/4 tsp salt 

1/4 tsp black pepper 

Method

1. Preheat your oven to 200 degrees Celsius

2. Take your trout and haddock and add to a pan, just cover with cold water and simmer for 10 mins, or until fish is just cooked through. Take off the heat and let cool. 

3. While that is cooling, make a batter mix by whisking together the egg, mayo, mustard, lemon zest and juice, parsley, old bay spice, salt and pepper

4. Once fish is cool remove from water, place in a bowl, add batter and 40g of the panko breadcrumbs and mix together. (Tip: try not to mix too hard as you will break down the fish to small pieces.)

5. Leave this mix to sit for 30 mins to let the breadcrumbs soak in the mix and bind it together. Once ready it should be a fairly firm but mouldable mix that is still wet and sticky. 

6. Split mix into 4 (roughly 100g) and mould into fishcake patties. Take the rest of your breadcrumbs and add to a tray, then dip your fishcakes into the breadcrumbs, moving them around to coat them fully. 

7. Heat a frying pan with oil on a medium high heat and pan sear both sides of your fishcake until a nice golden brown, then transfer to oven tray and put into oven for a further 10-15 mins until fully cooked. 

8. Serve and enjoy.

If cooking isn’t your thing, (or even if it is!) you can also enjoy Joe’s food in the Hotel’s Conservatory restaurant with its stunning views over the Lake.

An all day menu is available – more details at:

https://karmagroup.com/find-destination/karma-resorts/karma-lake-of-menteith/

Advertorial Feature