Smoked Trout Cakes with Horseradish Sauce

Ingredients

• 1 pound smoked trout, skin and bones removed, flaked
• 3/4 cup fresh breadcrumbs
• 1 large egg, lightly beaten
• 3 tablespoons mayonnaise
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 cup panko breadcrumbs, for coating
• 3 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 1 lemon, cut into wedges, for serving

Method

1. 1

   In a small bowl, whisk together the sour cream, horseradish, lemon juice, and salt until smooth. Cover and refrigerate until ready to serve.

2. 2

   In a large bowl, combine the flaked smoked trout, fresh breadcrumbs, egg, mayonnaise, chives, parsley, lemon juice, Dijon mustard, Old Bay, pepper, and salt. Mix gently with a fork until just combined.

3. 3

   Divide the mixture into 8 equal portions and shape each into a 1/2-inch-thick patty.

4. 4

   Spread the panko on a plate and press each patty into the crumbs, coating both sides evenly.

5. 5

   Arrange the patties on a plate or tray and refrigerate to firm up.

   15:00 · Chill patties
6. 6

   Heat the butter and vegetable oil in a 9-inch skillet over medium heat until the butter is melted and foaming.

7. 7

   Fry the cakes in batches, 4 at a time, until golden brown and crisp, about 3 to 4 minutes per side.

   3:00 · Fry first side
8. 8

   Transfer the cooked cakes to a paper towel-lined plate to drain briefly, then repeat with the remaining patties, adding more butter and oil to the skillet if needed.

9. 9

   Serve the trout cakes warm with a dollop of horseradish sauce and lemon wedges on the side.