Smoked Trout, Chilli & Coriander Mini Fishcakes

This recipe was created by our lovely friends at Yorkshire Rapeseed Oil, and it’s so good! With the delicate flavour of the smoked trout and a subtle kick of chilli, these mini fishcakes are perfect for entertaining, or even for lunch.

Serves 24

Staal products in this recipe

oak roast trout

Oak Roast Trout Fillet

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150g Staal Smokehouse Roast Trout Fillet, flaked
1 tsp Yorkshire Rapeseed Oil with Chilli (more if you like them hotter)
1 tbsp Smoked Chilli Dressing, plus extra for dipping
500g mashed potato
3 finely chopped spring onions
A good handful of coriander leaves, finely chopped
Freshly ground black pepper
100g fresh wholemeal breadcrumbs
A little Oak Smoked Yorkshire Rapeseed Oil, for drizzling


1. Preheat the oven to 200C / 180C Fan / Gas Mark 6.

2. Add all the ingredients in a bowl, with the exception of the fresh breadcrumbs and mix together well with either a spatula or your hands. When combined, roll into small bitesize balls, we made 24.

3. Coat each mini fishcake ball generously in the breadcrumbs and place on baking trays lined with baking paper.

3. Drizzle over a little Oak Smoked Yorkshire Rapeseed Oil before baking for 15 minutes, or until golden. Remove from the oven to cool down completely and firm up on the trays.

4. Serve with Yorkshire Rapeseed Oil’s Smoked Chilli Dressing ready to dip!

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About Staal Smokehouse

In 2007, my wife Georgina and I made the move from the south of England to Georgina’s family farm in East Yorkshire, with a view to setting up a small cottage industry ‘The Dream’ was to set up a business that encompassed our passion for food whilst adding diversity to the existing farming

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