Trout Cakes with Lemon (Robert Irvine) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
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 |
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 |
Directions:
1. Horseradish Cream:
2. 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.
3. In a medium serving bowl, combine sour cream, horseradish, paprika, chives, garlic, salt and pepper until blended.
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