Smoked Trout Cakes With Horseradish Cream
From chefmeow 15 years ago
- 10 minutes to make
- Serves 4
This is great as an appetizer or as a maindish. I got this from my friend who owns a bed and breakfast in East Texas. This is one of her most requested recipes at the inn. Enjoy
Ingredients
- 1-1/2 cups flaked smoked trout shopping list
- 2 tablespoons chopped green onion shopping list
- 2 teaspoons capers drained and coarsely chopped shopping list
- 1/2 teaspoon grated lemon peel shopping list
- 1/4 teaspoon freshly ground pepper shopping list
- 1/4 teaspoon salt shopping list
- 1 large egg lightly beaten shopping list
- 1/4 cup whipping cream shopping list
- 1 cup fresh bread crumbs from French bread divided shopping list
- 3 tablespoons vegetable oil shopping list
- horseradish Cream: shopping list
- 1 cup sour cream shopping list
- 2 tablespoons grated fresh or prepared horseradish shopping list
- 1/8 teaspoon paprika shopping list
- 1 clove garlic minced shopping list
- 1/4 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
How to make it
- Combine trout, onion, capers, lemon peel and pepper in medium bowl then season with salt.
- Stir in egg, cream and 1/2 cup bread crumbs to blend.
- Form mixture by 1/4 cupfuls into eight 1/2" thick cakes.
- Place remaining breadcrumbs in shallow dish then roll cakes in breadcrumbs 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.
- To make horseradish cream combine sour cream, horseradish, paprika and garlic until blended.
- Season with salt and pepper.
People Who Like This Dish 5
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