Trout Cakes with Lemon

Tangy trout cakes make it easy to please everyone at the table

Yield: 8
Prep Time: 10 minutes
Cook Time: 5 minutes


  • 1½ cups flaked trout (smoked optional)
  • 2 tablespoons chopped green onion
  • 2 teaspoons coarsely chopped capers
  • ½ teaspoon grated lemon peel
  • ¼ teaspoon ground pepper
  • ¼ teaspoon salt
  • 1 large egg beaten
  • ¼ cup whipping cream
  • 1 cup panko bread crumbs pulsed in blender


Combine trout, onion, lemon peel, pepper and salt. Stir in ½ of the bread crumbs, egg and cream.

Form into 8 cakes.

Place remaining bread crumbs in a shallow plate then roll cakes in the crumbs.

Heat 2 tablespoons olive oil in skillet. Cook until golden brown, 3 minutes on a side.

Horseradish Cream

  • 1 cup sour cream
  • ⅛ cup chives
  • 2 tablespoons fresh grated horseradish
  • ⅛ teaspoon paprika
  • 1 clove garlic minced
  • Salt and pepper to taste

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