for 2 servings
- 2 ⅔ cups
Cod fillet (skinned and diced)
- 1.333 cups
Smoked trout (skinned and diced)
- 1 cup
- 4 slices
- 2 tablespoons
- ⅞ cup
- ⅜ cup
- Watercress (to garnish)
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking dish with oil.
Mix together the cod fillets, smoked trout and the eggs and season with salt. Add enough breadcrumbs to make the mixture pliable. Season with cayenne pepper and some curry powder.
Shape into four cakes and wrap in bacon. Place in the prepared baking dish and bake for about 15-20 minutes until golden brown.
Fry the shallot in hot oil. Add 1 tbsp curry powder, fry for a few minutes then add the coconut milk and fish stock. Simmer for a few minutes, stir and season with salt and cayenne pepper.
Arrange the fish cakes on the curry sauce and garnish with watercress.