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