Smoked Trout Cakes with Clementine Relish

  • Prep Time 20 min
  • Total Time 30 min
  • Makes: 12 trout cakes

Ingredients

  • 8 oz smoked trout fillets, skin removed and flaked 250 g
  • 1/2 cup Italian seasoned breadcrumbs 125 mL
  • 2 eggs, beaten
  • 2 green onions, finely chopped
  • 3 tbsp olive oil, divided 45 mL
  • 2 clementines or mandarins, peeled, chopped and seeded
  • 2 tbsp chopped fresh parsley 30 mL
  • 2 tbsp lime juice 30 mL
  • 1 tbsp honey 15 mL

Directions

  • Step 1

    Mix smoked trout with breadcrumbs, eggs and green onions until combined. Divide mixture into 12 portions (approx. 2 tbsp/30 mL each) and form into patties.

  • Step 2

    Heat 2 tbsp (30 mL) oil in large, nonstick skillet set over medium heat. Cook patties 2 to 3 min. per side or until golden brown.

  • Step 3

    Meanwhile, mix clementines with parsley, lime juice, honey and remaining oil. Serve trout cakes with clementine relish.

Tip

To make ahead, cook trout cakes 1 day in advance, cool, cover and refrigerate. Reheat on parchment-lined baking sheet in 350° F (180°C) oven approx. 10 min., or until warmed through. The relish can be made up to 1 day in advance and stored in airtight container in fridge.

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Nutrition Facts

  • Nutrition Description Per serving (2 trout cakes):
  • Calories 230
  • Fat 12 g
  • Saturated Fat 2.5 g
  • Carbs 14 g
  • Sugar 6 g
  • Protein 16 g
  • Cholesterol 120 mg
  • Fibre 1 g
  • Sodium 160 mg