Ingredients
- 1 yellow onion, diced
- 2 tablespoons minced garlic
- Olive oil, to saute
- 1 green pepper, diced
- 1 red pepper, diced
- 1 pound smoked trout, flaked
- 1 pound jumbo lump crab
- 1 cup Cajun Remoulade, recipe follows
- 2 egg whites
- 1/4 cup thinly sliced green onions
- 1 cup panko bread crumbs, (Japanese)
- Salt and pepper
- Corn Relish, recipe follows
Directions
Saute yellow onion and garlic in olive oil until soft. Add green and red peppers and saute for another 3 minutes, then remove from heat and allow to cool. In a medium mixing bowl, add smoked trout, crabmeat, and chilled pepper and onion mix. Fold in remoulade, egg whites, green onions, and 1/2 of the panko bread crumbs. Season, to taste, with salt and pepper. Mold to desired size and roll into remaining bread crumbs. Pan fry in olive oil, 2 minutes per side.
Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Cajun Remoulade:
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons blackening seasoning
- 1/2 tablespoon hot red pepper sauce
- 1/2 tablespoon celery salt
- 2 tablespoons Worcestershire
Mix together in mixing bowl. Refrigerate.
Corn Relish:
- 5 ears sweet corn
- 1/4 cup small diced green peppers
- 1/4 cup small diced red pepper
- 1/4 cup small diced red onion
- 1/4 cup small diced yellow onion
- 1/4 cup small diced celery
- 1/4 cup sugar
- 1 teaspoon mustard seeds
- 1/4 teaspoon celery seeds
- 1 cup apple cider vinegar
- 1 cup water
- 6 cloves garlic, minced
- 2 chipotles, pureed
Husk the corn and cut the kernels off the cob. Combine all ingredients, except the corn, in a pan and simmer for 15 minutes. Add the corn and simmer for 5 more minutes. Cool and serve.
Yield: 3 quarts
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