Smoked Trout Cakes with Horseradish Cream Recipe

Name: Smoked Trout Cakes with Horseradish Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flaked smoked trout or smoked whitefish; 2 tablespoons chopped green onion; 2 teaspoons drained capers; 1/2 teaspoon grated lemon peel; 1/4 teaspoon ground pepper; 1 large egg, beaten to blend; 1/4 cup whipping cream; 1 cup fresh breadcrumbs from French bread; 2 tablespoons (about) vegetable oil; Horseradish Cream

Servings: persons

1 1/2 cups flaked smoked trout or smoked whitefish
2 tablespoons chopped green onion
2 teaspoons drained capers
1/2 teaspoon grated lemon peel
1/4 teaspoon ground pepper
1 large egg, beaten to blend
1/4 cup whipping cream
1 cup fresh breadcrumbs from French bread
2 tablespoons (about) vegetable oil
Horseradish Cream

1
Combine trout, green onion, capers, lemon peel and pepper in medium bowl.
2
Season with salt.
3
Stir in egg, cream and 1/2 cup breadcrumbs to blend.
4
Form mixture by 1/4 cupfuls into eight 1/2-inch-thick fish cakes.
5
Place remaining 1/2 cup breadcrumbs in shallow dish.
6
Roll fish cakes in breadcrumbs, coating completely.
7
Heat 2 tablespoons oil in large skillet over medium heat.
8
Working in batches and adding more oil as necessary, cook fish cakes until golden brown, about 3 minutes per side.
9
Serve with Horseradish Cream.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups flaked smoked trout or smoked whitefish, 2 tablespoons chopped green onion, 2 teaspoons drained capers, 1/2 teaspoon grated lemon peel, and more.

Yes, Smoked Trout Cakes with Horseradish Cream falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Smoked Trout Cakes with Horseradish Cream

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