Trout Cakes with Lemon Recipe

Name: Trout Cakes with Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flaked smoked trout; 2 tablespoons chopped green onion; 2 teaspoons coarsely chopped drained capers; 1/2 teaspoon grated lemon peel; 1/4 teaspoon freshly ground pepper; 1/4 teaspoon salt; 1 large egg, lightly beaten; 1/4 cup whipping cream; 1 cup panko bread crumbs (pulsed in blender for couple seconds), divided; 2 tablespoons vegetable oil, plus more as needed; 1 cup sour cream; 2 tablespoons grated fresh or prepared horseradish; 1/8 teaspoon paprika; 1/8 cup chopped chives; 1 clove garlic, minced; 1/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

1 1/2 cups flaked smoked trout
2 tablespoons chopped green onion
2 teaspoons coarsely chopped drained capers
1/2 teaspoon grated lemon peel
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup whipping cream
1 cup panko bread crumbs (pulsed in blender for couple seconds), divided
2 tablespoons vegetable oil, plus more as needed
1 cup sour cream
2 tablespoons grated fresh or prepared horseradish
1/8 teaspoon paprika
1/8 cup chopped chives
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

1
Combine trout, onion, capers, lemon peel, pepper and salt in medium bowl.
2
Stir in egg, cream and 1/2 cup bread crumbs to blend.
3
Form mixture into 8 (1/2-inch thick) cakes.
4
Place remaining bread crumbs in shallow dish then roll cakes in bread crumbs, coating completely.
5
Heat 2 tablespoons oil in large skillet over medium heat.
6
Working in batches cook fish cakes until golden brown about 3 minutes per side.
7
Add more oil, as necessary, then serve with horseradish cream.
8
In a medium serving bowl, combine sour cream, horseradish, paprika, chives, garlic, salt and pepper until blended.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 1/2 cups flaked smoked trout, 2 tablespoons chopped green onion, 2 teaspoons coarsely chopped drained capers, 1/2 teaspoon grated lemon peel, and more.

Yes, Trout Cakes with Lemon 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.

That's it — enjoy your meal!

Trout Cakes with Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions