Ingredients
- 1 1/2 cups flaked smoked trout
- 2 tablespoons chopped green onion
- 2 teaspoons coarsely chopped drained capers
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1/4 cup whipping cream
- 1 cup panko bread crumbs (pulsed in blender for couple seconds), divided
- 2 tablespoons vegetable oil, plus more as needed
Directions
Horseradish Cream:
- 1 cup sour cream
- 2 tablespoons grated fresh or prepared horseradish
- 1/8 teaspoon paprika
- 1/8 cup chopped chives
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Combine trout, onion, capers, lemon peel, pepper and salt in medium bowl. Stir in egg, cream and 1/2 cup bread crumbs to blend. Form mixture into 8 (1/2-inch thick) cakes. Place remaining bread crumbs in shallow dish then roll cakes in bread crumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches cook fish cakes until golden brown about 3 minutes per side. Add more oil, as necessary, then serve with horseradish cream.
In a medium serving bowl, combine sour cream, horseradish, paprika, chives, garlic, salt and pepper until blended.
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By hungrykat
Santa Barbara, CA
on February 28, 2012
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Excellent! My husband does not eat meat, only fish. So I am always looking for great fish recipes. This is fantastic! I have made it several times, even for a party where it was a hit! I use all types of white fish and it always is great!
By jnorthcott
Highland, CA
on May 21, 2010
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I was running out of ideas of how to serve trout and then I came across this recipe. My whole family loves it! It's very simple to do and one of the best ways to enjoy trout. This will be a family favorite for a long time.
By tcupishere
Hamburg, NJ
on June 05, 2009
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My family really liked these fish cakes. I used what I had on hand in my kitchen - which was slightly different than the recipe - trout (fresh caught from a neighbor was baked, but not smoked, used regular (Italian seasoned breadcrumbs (not Panko, had no capers, used a dallop of mayo & a splash of milk instead of whipping cream, and added a few shakes of usual kitchen cupboard seasonings (garlic & onion power, celery salt, Bay Seasonings. My shredded trout came to between 1 1/2 to 2 cups. But, the mix only made 4 decent-sized (4" ? cakes. I used a bit more oil to get a crispy outside & tender/light inside.
Family especially liked 2 things - the lemon and the fact that the trout flavor didn't overwhelm the fish cakes, but rather the seafood flavor, and the cakes were light (rather than a feeling of oil-soaked bread.
Enjoy!
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