Pickled Corn Relish on a House Smoked Trout and Crabmeat Cake
- Level: Intermediate
- Yield: 6 servings
- Total: 1 hr 23 min
- Prep: 50 min
- Inactive: 1 min
- Cook: 32 min
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.