Pickled Corn Relish on a House Smoked Trout and Crabmeat Cake

Total Time:
1 hr 23 min
Prep:
50 min
Inactive:
1 min
Cook:
32 min

Yield:
6 servings
Level:
Intermediate

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
  • 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
  • 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
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:

Mix together in mixing bowl. Refrigerate.

Corn Relish:

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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