Recipe courtesy of Tom Condron

Pickled Corn Relish on a House Smoked Trout and Crabmeat Cake

  • Level: Intermediate
  • Total: 1 hr 23 min
  • Prep: 50 min
  • Inactive: 1 min
  • Cook: 32 min
  • Yield: 6 servings
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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

  1. 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.
  2. 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. Mix together in mixing bowl. Refrigerate.

Corn Relish:

  1. 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.