Smoked Trout Fish Cakes With Mushy Peas Recipes

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SMOKED TROUT CAKES WITH HORSERADISH CREAM



Smoked Trout Cakes with Horseradish Cream image

Categories     Milk/Cream     Onion     Appetizer     Sauté     Horseradish     Trout     Capers     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2 cups flaked smoked trout or smoked whitefish
2 tablespoons chopped green onion
2 teaspoons drained capers
1/2 teaspoon grated lemon peel
1/4 teaspoon ground pepper
1 large egg, beaten to blend
1/4 cup whipping cream
1 cup fresh breadcrumbs from French bread
2 tablespoons (about) vegetable oil
Horseradish Cream

Steps:

  • Combine trout, green onion, capers, lemon peel and pepper in medium bowl. Season with salt. Stir in egg, cream and 1/2 cup breadcrumbs to blend. Form mixture by 1/4 cupfuls into eight 1/2-inch-thick fish cakes.
  • Place remaining 1/2 cup breadcrumbs in shallow dish. Roll fish cakes in breadcrumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches and adding more oil as necessary, cook fish cakes until golden brown, about 3 minutes per side. Serve with Horseradish Cream.

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