Smoked Trout Cakes

These Smoked Trout Cakes are so rich tasting, with so many interesting flavor elements.

The ingredients for these smoked trout cakes include sour cream, whole grain mustard, red bell pepper, chives, and capers. Instead of bread crumbs, they are coated with potato flakes....  "Gluten free....." Those words don't often fall out of my lips.

Potato flakes? I keep a box of them (they are instant mashed potatoes) in the pantry for baking breads that call for potato flour, mostly because they are a lot easier to find. I also used them to thicken the curry stew that I used to stuff these Japanese Curry Buns. They are pretty handy.

I discovered these smoked trout cakes when a colleague at work brought an amazing coconut cake to share. It was both stunning and delicious. He mentioned that he got the recipe from Mario Batali's recent book, Big American Cookbook: 250 Favorite Recipes from Across the USA. Of course I ordered it!

Evidently, Mario Batali traveled the USA over a three year period searching for quintessential food that represents the different regions of the country. Not only does this book have amazing recipes, it is also a wonderful read.... plus the photos are gorgeous.

In the book, he has divided the country into eight regions, and offers several recipes from each. These smoked trout cakes were inspired by Arkansas and Missouri, with their abundant rivers and streams.

I adore smoked trout, but if you can't easily find it, you could use smoked salmon or any other smoked fish that you have available.

The smoked trout that I used comes in large whole filets, which I get from a specialty market. Trader Joe's also has canned smoked trout.

These smoked trout cakes are delicious as an appetizer or a lunch. I think they'd be amazing drizzled with a Sriracha mayonnaise, a soy and chile garlic sauce, or a creamy tzatziki sauce. It all depends on your taste.

Once a month I participate in #FishFridayFoodies, created by Wendy of A Day in the Life on the Farm. This month our theme, preserved fish, was chosen by Sid's Sea Palm Cooking. After the recipe, be sure to check out the rest of the recipes from my Fish Friday pals.

Smoked Trout Cakes Recipe

Ingredients

• 1/4 cup sour cream
• 1 large egg
• 2 tablespoons whole grain mustard
• Zest and juice of one lemon
• 1/4 cup chopped fresh chives
• 1/2 red bell pepper, diced finely
• 2 tablespoons capers, rinsed and drained
• 1/2 teaspoon cayenne powder
• 1 pound smoked trout (skin and bones removed), shredded
• 1 to 1 1/4 cup instant mashed potatoes
• Vegetable oil for frying
• Lemon wedges

Instructions

1. In a large bowl, combine all of the ingredients up to the cayenne.
2. Add the shredded trout and 1/2 cup of the potato flakes and toss to combine. Cover the bowl with plastic wrap and refrigerate. If necessary, add more potato flakes to absorb any additional liquid in the bowl and cover and refrigerate for 30 minutes more.
3. Spread 1/2 cup of the potato flakes over a shallow bowl or plate.
4. Divide the trout mixture into 12 equal pieces and form each into patties. Dredge each patty in the potato flakes.
5. In a large skillet, heat about 1/4 inch of oil over medium high heat. Fry the patties in batches for about 2 to 3 minutes per side. Serve hot with lemon slices and the sauce of your choice.

Yield: 12 cakes

Recipe adapted from Big American Cookbook by Mario Batali

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