Fish And Shrimp Cakes With Mustard Chive Dip

• 4 tablespoons olive oil
• 3 shallots peeled and finely chopped
• 1/2 ounce parsley finely chopped
• 1 cup creme fraiche or sour cream
• 1/2 cup milk
• 3 tablespoons dijon mustard
• 3 tablespoons wholegrain mustard
• 1 ounce chives chopped
• 15 shrimp raw frozen king, defrosted and chopped
• 1 1/3 pounds trout fillets boned, skinned and chopped, can substitute tilapia or other mild whitefish
• 2 ounces breadcrumbs
• 3 egg yolks

1. Heat 2 tbsp of the oil in a frying pan, add the shallots and parsley. Cook, stirring, for 3-4 mins. Remove from heat and set aside to cool slightly.
2. Mix the creme fraiche with the milk, the two mustards and most of the chives. Season to taste and set aside.
3. Mix the chopped shrimp with the fish, breadcrumbs, the shallot mixture and the egg yolks. Season to taste. Divide and shape into 12 balls, then flatten slightly to make patty shapes.
4. Heat the remaining oil in the frying pan. Add the fish cakes in batches and cook, turning once, for 8-10 mins until the fish is cooked through. Keep warm. Serve with the mustard and chive dip. Garnish with the remaining chives.

olive oil, shallots, parsley, crueme fraueeche, milk, dijon mustard, wholegrain mustard, chives, shrimp, trout, breadcrumbs, egg yolks

Taken from www.yummly.com/recipe/Fish-and-Shrimp-Cakes-with-Mustard-Chive-Dip-1408986 (may not work)