Entree: United States – Rocky Mountain West – Smoked Trout Cakes (Pan-seared cakes of flaked smoked trout bound with breadcrumbs and seasonings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 1 lb (454 g) smoked trout, boned and flaked
- 1 cup (100 g) panko breadcrumbs, plus extra for coating
- 1/3 cup (80 ml) mayonnaise
- 1 large egg, beaten
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) lemon juice, plus lemon wedges to serve
- 3 tbsp (45 g) chopped fresh parsley
- 2 scallions, thinly sliced — about 1 oz (30 g)
- 1 tsp (5 g) Old Bay or seafood seasoning
- 1/2 tsp (2.5 g) coarse salt, adjust to taste
- 1/4 tsp (1.25 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil or canola oil for frying
- 2 tbsp (30 g) butter for frying (optional for flavor)
- 1/2 cup (120 ml) sour cream or plain yogurt for quick sauce
- 1 tbsp (15 ml) chopped fresh dill for sauce

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine the flaked smoked trout, 1 cup (100 g) panko, mayonnaise, beaten egg, Dijon mustard, 2 tbsp (30 ml) lemon juice, parsley, scallions, Old Bay, salt, and pepper. Mix gently until evenly combined but not overworked.
2. Form the mixture into 8 compact patties (about 3 oz (85 g) each). Lightly coat each patty with additional panko to help crisp during frying.
3. Heat 3 tbsp (45 ml) oil and 2 tbsp (30 g) butter in a large skillet over medium heat until shimmering. Add trout cakes in batches without crowding and fry until golden brown and crisp, about 3–4 minutes per side. Transfer to a paper-towel-lined plate and keep warm.
4. Whisk together the sour cream or yogurt, 1 tbsp (15 ml) lemon juice (adjust to taste), and chopped dill to make a quick sauce. Season with salt and pepper.
5. Serve the smoked trout cakes hot with lemon wedges and the dill sauce alongside.

1. In a large bowl combine the flaked smoked trout, 1 cup (100 g) panko, mayonnaise, beaten egg, Dijon mustard, 2 tbsp (30 ml) lemon juice, parsley, scallions, Old Bay, salt, and pepper. Mix gently until evenly combined but not overworked.
2. Form the mixture into 8 compact patties (about 3 oz / 85 g each). Lightly coat each patty with additional panko to help crisp during frying.
3. Heat 3 tbsp (45 ml) oil and 2 tbsp (30 g) butter in a large skillet over medium heat until shimmering. Add trout cakes in batches without crowding and fry until golden brown and crisp, about 3–4 minutes per side. Transfer to a paper-towel-lined plate and keep warm.
4. Whisk together the sour cream or yogurt, 1 tbsp (15 ml) lemon juice (adjust to taste), and chopped dill to make a quick sauce. Season with salt and pepper.
5. Serve the smoked trout cakes hot with lemon wedges and the dill sauce alongside.