Best Smoked Trout Fish Cakes With Mushy Peas Recipes

Smoked Trout Cakes with Horseradish Cream image

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.

Smoked Trout Cakes image

Yield serves 4

Number Of Ingredients 7

2 large baking potatoes, peeled and cut into large chunks
1/2 onion, grated
1 pound Smoked Trout (page 194)
2 tablespoons chopped fresh parsley
1 cup all-purpose flour
1/2 cup mayonnaise, homemade (page 284) or store-bought
2 tablespoons canola or vegetable oil for frying the cakes

Steps:

Bring a large saucepan of lightly salted water to a boil over medium heat. Cook the potatoes for 15 minutes, or until they are fairly soft but still firm enough to retain their shape. Drain and set aside to cool. Dice the potatoes and place them into a mixing bowl.
Add the onion to the potatoes in the mixing bowl. Break the trout into small chunks by hand and add it to the mixture. Add the parsley, flour, and mayonnaise and blend well.
Using your hands, form the mixture into 4 ovals and flatten them slightly.
Heat the vegetable oil in a large skillet over medium heat for 1 minute. Fry the trout cakes for 2 to 3 minutes, or until they are golden brown on one side; then flip and cook on the other side for 2 to 3 minutes, until golden brown and crisp. Serve immediately.

Trout Cakes with Lemon image

Provided by Robert Irvine : Food Network

Time 25m

Yield s: 6 servings

Number Of Ingredients 17

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

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.