Name: Trout & Brassica Fish Cakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Ingredients: plain yoghurt; 400g cauliflower florets (300 g to cook, rest to pickle); 200g rainbow trout fillet; 2 spring onions; 1 thumb-sized ginger; 2 cloves garlic; ½ chilli; 20g soft herbs; 2 lemons (1 zested + 1 cut into wedges); eggs; radishes; Babylonstoren extra virgin olive oil; salt and black pepper; ½ cup sugar; 1 cup white wine vinegar; 2 tsp Dijon mustard

Trout & Brassica Fish Cakes

Luxuriously light and thoroughly delicious.

plain yoghurt 400g cauliflower florets (300 g to cook, rest to pickle) 200g rainbow trout fillet 2 spring onions 1 thumb-sized ginger 2 cloves garlic ½ chilli 20g soft herbs 2 lemons (1 zested + 1 cut into wedges) eggs radishes Babylonstoren extra virgin olive oil salt and black pepper ½ cup sugar 1 cup white wine vinegar 2 tsp Dijon mustard

Trout & Brassica Fish Cakes