Trout Cakes Recipes

TROUT CAKES

Steps:

• Cook the minced onion with the butter in a small pan over medium heat until translucent, but not browned. Remove from the pan and let cool.
• Chop the trout meat with a knife into bits. You can chop very roughly and then pulse a couple times in a food processor, but you want the trout in little pieces, not as a paste.
• Mix all the remaining ingredients (except the frying oil) together in a large bowl. Form cakes with your hands. I like them about the width of my palm. You will need to wash your hands a couple times to remove debris; this helps you make cleaner, nicer cakes.
• Let the cakes sit in the fridge for 20 minutes or so -- this lets the breadcrumbs absorb moisture, which helps your cakes hold together.
• Heat the frying oil in a large, wide pan over medium-high heat. Fry as many cakes as will fit in one layer without touching. Cook them until each side is golden brown, about 4 to 6 minutes per side. Serve hot.

TROUT CAKES

Steps:

• Bake trout at 400 degrees F for 10-15 min until flaky
• Peel skin off, flake the meat, and transfer to bowl. Ensure all bones are removed.
• Combine seasonings, onion, breadcrumbs, and beaten egg with shredded trout meat in a bowl
• Form into ¼ cup patties or cakes. Roll into the remaining breadcrumbs.
• Heat 2 tbsp oil in a large skillet and cook the cakes until they're golden brown. Serve with tartar or horseradish sauce.

TROUT PATTIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a piece of aluminum foil large enough to wrap up trout in a 9x13-inch baking dish.
• Place trout in the prepared pan; drizzle butter and lemon juice on top. Fold up aluminum foil to enclose trout in a packet.
• Bake in the preheated oven until flesh flakes easily with a fork, about 1 hour. Cool for 10 minutes. Flake into a large bowl; add onion and celery. Mix in seasoned bread crumbs.
• Beat eggs, mayonnaise, and lemon pepper seasoning in a small bowl until blended. Mix into trout mixture. Form trout mixture into 12 patties.
• Heat oil in a deep skillet over medium heat. Fry patties in batches until deep golden brown, 4 to 5 minutes per side.
• Mix ketchup and horseradish together in a small bowl to make cocktail sauce. Serve with trout patties.

TROUT CAKES WITH LEMON

Steps:

• 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.

SMOKED TROUT FISH CAKES WITH MUSHY PEAS

Steps:

• Cook the potatoes in boiling salted water for about 10 mins, until tender. Drain really well, then return to the pan and steam dry for a few mins. Remove from the heat, add the horseradish, then mash together.
• Gently stir in the flaked trout, lemon zest and half the juice with some seasoning. When the mixture is cool enough to handle, make 8 patty-shaped cakes, dust each one lightly with flour, then chill for 5 mins to set.
• To make the mushy peas, put the peas in a pan with the stock and bring to the boil, reduce the heat and cook for 3 mins until tender. Transfer to a food processor, or use a stick blender, and whizz for 30 secs to a crush. Tip them back into the pan, add a squeeze of lemon juice and some seasoning, and keep warm.
• Heat the oil in a frying pan until hot, cook the fish cakes for 3-4 mins on each side until golden and crisp - you may have to do this in batches. Serve with mushy peas and some extra lemon wedges on the side.

SMOKED TROUT CAKES WITH 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.