”Salsa verde means ‘green sauce’ in Italian. It’s also delicious with meat and fish.”
Place potato in a saucepan. Cover with cold water. Season with salt. Bring to the boil, reduce heat and cook for 15-20 minutes or until tender. Drain. Return to pan.
Cook, shaking the pan, over medium heat for 30 seconds to remove excess moisture. Remove from heat. Add butter and mash until smooth. Transfer to a heatproof bowl and place in freezer for 10 minutes to cool.
Add trout, yolk and rind to the potato mixture. Season well. Mix until just combined. Roll 2 tbs of mixture into 7cm-long crocchetta.
Place flour, egg and combined breadcrumbs in separate bowls. Roll crocchetta in flour. Shake off excess. Dip in egg, then in breadcrumbs to coat. Place on a lined tray. Chill for 10 minutes to firm.
Meanwhile, for the salsa verde, process the cornichon, anchovy, capers, garlic, parsley and dill until finely chopped. Season. With the motor running, add the oil and lemon juice in a steady stream and process until well combined.
Heat the oil in a frying pan over medium heat. Cook crocchetta in 2 batches, turning, for 2-3 minutes or until golden. Transfer to a tray lined with paper towel. Sprinkle with sea salt. Serve with salsa verde and lemon wedges. Sprinkle with extra dill.