Ingredients Jump to Instructions ↓

  1. 1 1/2 cups flaked smoked trout

  2. 2 tablespoons chopped green onion

  3. 2 teaspoons coarsely chopped drained capers

  4. 1/2 teaspoon grated lemon peel

  5. 1/4 teaspoon freshly ground pepper

  6. 1 large egg, lightly beaten

  7. 1/4 cup whipping cream

  8. 1 cup panko bread crumbs (pulsed in blender for couple seconds), divided

  9. 2 tablespoons vegetable oil, plus more as needed

  10. 1 cup sour cream

  11. 2 tablespoons grated fresh or prepared horseradish

  12. 1/8 teaspoon paprika

  13. 1/8 cup chopped chives

  14. 1 clove garlic, minced

  15. 1/4 teaspoon salt

  16. 1/2 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Horseradish Cream: 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.


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