Smoked trout fishcakes

This is the first recipe I made as part of my 2007 challenge. A good start, I think! Fishcakes are another dish that I discovered in England, they're not at all common here. They're ever so slightly tacky (in a good way) - a bit like the fish finger's posh cousin. Even posher in this case, as they're made from smoked trout. The recipe is from Michele Cranston's marie claire fresh, albeit slightly altered - I used a bit less potato and more fish and chives instead of spring onions (seeing - despite the temperatures - it is actually winter). I also added the white pepper and the breadcrumbs, the latter making the fishcakes easier to handle I find.

Smoked trout fishcakes (serves 2)

• 1 large potato, peeled and cut into chunks
  
• 150g smoked trout, skin and bones removed, flaked
  
• some chives and dill, finely chopped
• 1 egg
• white pepper to taste
  
• 4 tablespoons breadcrumbs
• 1 tablespoon olive oil
  

Boil the potato chunks in salted water until soft. Drain and mash. Add the trout and mash everything with a fork until the mixture is fairly smooth. Add the chives, dill and egg and mix thoroughly. Season with white pepper. Put the breadcrumbs in a plate. Form four patties and press each of them into the breadcrumbs from both sides. Heat the olive oil in a frying pan and fry the fishcakes on both sides over a medium heat for a few minutes until nicely browned. Serve with a salad or sautéed greens and some lemon wedges.