Smoked Trout Cakes with Clementine Relish
Prep Time
Makes
Cooking Mode
8 oz smoked trout fillets, skin removed and flaked
½ cup Italian seasoned breadcrumbs
2 eggs, beaten
2 green onions, finely chopped
3 tbsp olive oil, divided
2 clementines or mandarins, peeled, chopped and seeded
2 tbsp chopped fresh parsley
2 tbsp lime juice
1 tbsp honey
8 oz smoked trout fillets, skin removed and flaked
½ cup Italian seasoned breadcrumbs
2 eggs, beaten
2 green onions, finely chopped
3 tbsp olive oil, divided
2 clementines or mandarins, peeled, chopped and seeded
2 tbsp chopped fresh parsley
2 tbsp lime juice
1 tbsp honey
Directions
1Mix 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.
2Heat 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.
3Meanwhile, mix clementines with parsley, lime juice, honey and remaining oil. Serve trout cakes with clementine relish.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
