My sister Nancy once said to me “you are the only person I know who would cook fish specifically to make fish cakes. Usually one would make them out of leftovers”. I thought that was such a nice compliment.
SMOKED TROUT CAKES WITH HORSERADISH CREAM
1 1/2 cups flaked smoked trout or smoked whitefish (although I’ve also used salmon with delicious results!)
2 tbsp chopped green onion
2 tsp drained capers
1/2 tsp grated lemon peel
1/4 tsp ground pepper
1 large egg, beaten to blend
1/4 cup whipping cream
1 cup fresh breadcrumbs from French bread
2 tbsp (about) vegetable oil
Combine trout, gren 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 tbsp 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.
Makes 4 servings.
1 cup sour cream
2 tbsp grated fresh horseradish or drained prepared horseradish
1/8 tsp paprika
1 garlic clove, minced
Combine sour cream, horseradish, paprika and garlic in small bowl until well blended. Season to taste with salt and pepper. Can be prepared 8 hours ahead. Cover and keep refrigerated.
Makes 1 3/4 cups