Who cares about crab? Not when you have these cakes to make.
Trout Cakes
Chef Heather DiRocco
10 3-ounce cakes
45 minutes
20 minutes
American
Appetizers
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
18 oz smoked trout fillets, skin and bones removed, flaked
2 large eggs
½ cup mayonnaise
1 tbsp chopped parsley
1½ tsp finely diced ginger
1–2 shallots, minced
½ cup breadcrumbs, plus more as needed
Salt and pepper, to taste
Butter or olive oil, as needed for pan-frying
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½ cup mayo
1 tbsp chopped fresh chives
1 tsp Dijon mustard
1 garlic clove, pressed
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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.