Smoked Sunburst Trout Cakes

This recipe comes to us from The Local Palate Magazine and is by our friend Chef John Fleer of Canyon Kitchen and Rhubarb.

Ingredients:

1 egg 1 tablespoon heavy cream 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon Old Bay seasoning Pinch of cayenne pepper ½ teaspoon cracked black pepper 1 tablespoon minced green onions 2 teaspoons minced parsley 3 tablespoons mayonnaise 1⅓ pounds Sunburst Smoked Trout ¼ cup finely crushed soda crackers ½ cup finely crushed breadcrumbs 2 tablespoons butter

• Whisk the egg in a large mixing bowl.

• Add the cream, mustard, Worcestershire, Old Bay seasoning, cayenne, and black pepper to taste. Continue whisking until well blended.

• Stir in onions, parsley, mayonnaise, and one-half of the smoked trout.

• Gently fold in the other half of the trout, taking care to break up the trout as little as possible, then add cracker crumbs.

• Press the mixture into a 1 3/4-inch biscuit cutter. Each cake should weigh about 2 1/4 ounces.

• Remove cake from the cutter and place on a parchment-lined baking sheet, cover, and chill for one hour.

• Lightly coat the cakes in breadcrumbs.

• Sauté the cakes over medium heat in butter in a large, heavy skillet for 2-3 minutes on each side or until golden brown.

• Serve trout cakes warm with a tablespoonful of crème fraîche or sour cream, if desired.

Yield: 12 cakes

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