Warm Trout Cakes – a delicious recipe with trout, olive oil, salt, pepper, bread crumbs, mayonnaise. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Lay trout, skin side down, in a 9- by 13-inch baking pan; brush tops lightly with olive oil and sprinkle with salt and pepper. Bake in a 350u00b0 oven until opaque but still moist-looking in center of thickest part (cut to test), 7 to 8 minutes. Let cool. With a fork, lift flesh from skin and flake into a bowl. Add 1/3 cup bread crumbs, mayonnaise, and fresh tarragon; mix, and add salt and pepper to taste.
2
Pour vegetable oil into a 10- to 12-inch nonstick frying pan over medium-high heat. Put another 1/2 cup bread crumbs in a shallow bowl. Form trout mixture into six 2-inch-wide cakes, turn each in the bread crumbs to coat, and lay them slightly apart in pan. Cook, turning once, until golden brown on both sides, about 6 minutes total per cake.
3
Transfer to a paper towel-lined baking pan and keep warm in a 200u00b0 oven up to 20 minutes.
578
kcal
Calories
65
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 butterflied boned trout (about 1 lb. total), olive oil, salt, pepper, and more.
Yes, Warm Trout Cakes 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.
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