
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