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Courgette Cakes with Smoked Trout

These elegant courgette cakes with smoked trout offer a sophisticated twist on a classic vegetable fritter. By grating the courgette and salting it to remove excess moisture, you achieve a wonderfully crisp texture that contrasts beautifully with the soft, savoury topping. The addition of sharp Parmesan and pungent shallots provides a deep flavour base, while the smoked fish and fresh dill bring a bright, coastal finish to every bite.

As a high-protein option, this dish is versatile enough to serve as a nutritious light lunch or a stylish hot canapé for your next gathering. Using shop-bought smoked trout or salmon makes assembly effortless, and the cakes can even be prepared a day in advance and reheated. Pair them with a glass of chilled white wine for a truly delightful homemade treat.

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Ingredients for Courgette Cakes with Smoked Trout

  • 450g courgette, trimmed, coarsely grated in processor

  • 1 teaspoon salt

  • 30g plain flour

  • 2 tablespoons finely grated Parmesan cheese

  • 2 tablespoons minced shallot

  • 1 large egg plus 1 large egg white, beaten to blend

  • 1/2 teaspoons freshly ground black pepper

  • Canola oil (for frying)

  • 80ml (about) soured cream

  • 60g smoked trout or smoked salmon, broken into 1 x 1/2-inch pieces

  • Chopped fresh dill

Place courgette in colander set over bowl; sprinkle with salt and toss to coat. Place small plate atop courgette to weigh down. Let stand 30 minutes to drain.

Squeeze courgette as dry as possible in kitchen towel. Transfer courgette to medium bowl. Stir in flour, Parmesan, and shallot, then stir in beaten egg mixture and pepper.

Line large rimmed baking sheet with parchment paper. Brush large nonstick skillet with enough oil to coat; heat over medium-high heat. Working in batches, drop courgette mixture into skillet by scant 1 tablespoon fuls, spacing apart. Using spatula, flatten cakes to 2-inch rounds. Cook until golden on bottom, brushing skillet with more oil as needed between batches, about 1 to 1 1/2 minutes per side. Transfer cakes to prepared baking sheet. DO AHEAD: Can be made 1 day ahead. Cool completely, then cover and chill. Rewarm uncovered in 163°C oven until heated through, about 10 minutes.

Place warm courgette cakes on platter. Top each with small dollop of soured cream and piece of smoked trout. Sprinkle with chopped dill and serve.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Artikel Geschichte

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  • 28 Jan 2026 | Ursprünglich veröffentlicht

    Verfasst von:

    UK recipe editors

    Peer-Review durch

    UK recipe editors
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