Who cares about crab? Not when you have these cakes to make.
Trout Cakes
Rated 5.0 stars by 1 users
Category
Appetizers
Cuisine
American
Author:
Chef Heather DiRocco
Servings
10 3-ounce cakes
Prep Time
45 minutes
Cook Time
20 minutes
You may think scales are best for baking, but they're handy when making savory meatballs, cakes, really anything you're making more than a few of.
Ingredients
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18 oz smoked trout fillets, skin and bones removed, flaked
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2 large eggs
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½ cup mayonnaise
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1 tbsp chopped parsley
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1½ tsp finely diced ginger
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1–2 shallots, minced
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½ cup breadcrumbs, plus more as needed
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Salt and pepper, to taste
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Butter or olive oil, as needed for pan-frying
For the Chive Aioli
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½ cup mayo
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1 tbsp chopped fresh chives
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1 tsp Dijon mustard
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1 garlic clove, pressed
Tools
Directions
Combine all prepped trout cake ingredients in a large bowl. Mix with hands until they start to hold their shape. If too wet, add 1/8 cup more breadcrumbs at a time.
Weigh 3 oz portions out with a scale, using your hands to pat them into a cake shape as you go. Let sit on a lined baking sheet in the fridge while you make the aioli.
To make the aioli, combine ingredients into a small bowl.
When ready to cook the cakes, sear in butter until both sides are golden-brown and the center is warm. Serve with chive aioli.