Trout Cakes with Lemon

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: s: 6 servings
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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

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


  1. 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.
  2. In a medium serving bowl, combine sour cream, horseradish, paprika, chives, garlic, salt and pepper until blended.

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