Recipe for Trout Cakes
Post By: Richard Smith on 07/09/2008
Once in a while my experimental style of cooking throws up something edible, something I would be willing to place in front of Gordon Ramsey and say "Okay matey, bollock me for this you twit!" Last Saturday was one of those occasions.
I spent the afternoon fishing with my lovely wife and we succeeded in landing a couple of very nice Rainbow Trout, both just shy of 2lbs. So, obviously, it was going to be trout again for supper but I decided to try something a little different. I have always loved crab cakes and thought I'd try to create something similar with a trout. Here is what I came up with. And it rocks!
Recipe for Trout Cakes
One fresh rainbow trout (about 1Lb of meat?) I suppose you could use salmon too.
5 medium potatoes
1/2 cup of chopped chives
1/2 cup of finely chopped celery
3 tbsps of mayonnaise
2 tbsps of whole grain mustard
1 tsp of fresh ground black pepper
1/2 tsp of salt or seasoning salt
1/2 tsp of ground red cayenne pepper
1. Season the trout and barbecue, poach, fry or broil it until cooked. De-bone and leave to cool.
2. Peel and boil potatoes until cooked. Mash and leave to cool.
3. Once trout and potato have cooled sufficiently to handle, flake trout (removing any remaining bones) and mix with mashed potato.
4. Add chives, celery, mayonnaise, mustard, pepper, salt, and cayenne, and mix thoroughly.
5. Shape mixture into "cakes" about 3 inches in diameter and 1-1/2 inches thick and coat well with cornflake crumbs.
6. Fry gently in olive oil until hot and golden brown.
Serve hot with red chili jelly, or other preferred condiment, and side salad. Yum!
This recipe should yield about eight cakes, enough to serve four people (or two greedy people who have drunk too much wine and will regret it later)
This spicy fish dish is excellent with a dry sparkling wine - Cava perhaps - or with your favorite crisp summer white - Sauvignon Blanc would be my choice. Vinho Verde would also work very well.
brooke - 07/10/2008
I remember tuna fish patties from my childhood. Trout cakes sound like an upgraded version. Definitely falls under the category of local flavor. I have to ask. You have made foie gras yourself?
Richard Smith - 07/11/2008
No, I have never made Foie Gras. I have eaten it in France a couple of times but it is one of those foods that even I (selfish, insensitive and gluttonous) suffer a slight crisis of conscience over. I put it in the same category as veal and venison - foods that I feel guilty eating but not guilty enough to stop me doing so.