Make sure all the bones are removed from the fish and the smoked trout. Cut the fish into small, but not tiny, chunks and toss into the Thermomix with the butter, potato, lemon juice and zest, chilli, dill, curry powder, salt and black pepper. Process 5 seconds/speed 8 until chopped up, but still retaining some chunkiness. You may need to scrape down the bowl, and process for a few seconds more. You don’t want a puree.
Roll into 6-8 cigar shapes (roughly 10 centimetres x 3 centimetres) and block off, with your hands and a spatula, into rectangles if you want them to look like fish fingers. (If you’re not into the “culture” of the fish finger, just form into patties.)
Chill in the fridge until you’re ready to coat and cook; this helps the “fingers” hold their shape. Just before you start the coating process, place them in the freezer for 10 minutes—this will make them easier to handle.
For the coating, beat the egg with a little milk. Then dip the fish fingers into the flour, then the egg and then the breadcrumbs. Once formed, you may need to reform into rectangular shapes once more, depending on how keen you are to replicate the packets in the freezer.
Fry in a little oil (in a pan which can go into the oven) until the coating is firm on one side. Repeat on each side, or put into an oven previously heated to 200C, and bake until firm (about 10 minutes). If you’re making a lot, you can allow a batch to cool and at this stage, package and freeze: just like the “real” thing.
Serve with a lemon on the side, a handful of peas, tossed in butter, and White Crow tomato sauce. (Just joking!)
AND … for breadcrumbs, whenever you have leftover good quality bread that is going dry and stale, whizz 10 seconds/speed 10 in the Thermomix. If the crumbs are not completely dry, spread on a tray in a low oven for 20 minutes before cooling. Store in a very dry airtight jar for future use.