Smoked Trout Cakes with Fennel Pickle Remoulade

Smoked Trout Cakes with Fennel Pickle Remoulade

 

Smoked Trout Cakes with Fennel Pickle Remoulade

Trout Cake

1/4 cup mayonnaise

1 large egg, lightly beaten

1 Shallot Minced

1 Clove Garlic Minced

1 tablespoon capers, drained coarsely chopped

2 teaspoons chopped fresh parsley

2 teaspoons Dijon mustard

2 tablespoons fresh lemon juice

Freshly ground black pepper

½ teaspoon Old Bay Seasoning

1/2 pound boneless smoked trout fillet, skin removed and trout flaked (2 cups)

1 cup panko

¼ cup olive oil

Salt

½ cup flour

Two eggs beaten well

Smoked Trout Cakes with Fennel Pickle RemouladeIn a large bowl, mix the mayonnaise with the lightly beaten egg, shallots, garlic, capers, Old Bay, Dijon mustard, parsley, lemon juice and pepper. Add the smoked trout and fold to combine. Fold in just enough Panko to make the mixture sticky, about 1/2 cup. (I run my Panko through the Vita Prep for about 10 seconds to reduce the size of the crumbs).

Place the remaining Panko, the flour and the two mixed eggs in separate shallow bowls. Form the trout mixture into eight 1-inch-thick cakes. First coat them in flour, then dip in the egg wash and finally coat each of them in Panko. Place parchment paper on a plate and lay each prepared trout cake on the parchment. Refrigerate until ready to sear. We also make appetizer sized smoked trout cakes for our wine-thirty. Just make them about 3/4 thick by 1 3/4 inches in diameter.

In a large skillet, heat the olive oil until simmering. Add the cakes to the skillet and cook over moderate high heat, turning once, until browned and heated through, about 6 minutes. Transfer the trout cakes to paper towels to drain and then transfer to serving plates. Serve hot with Fennel Pickle Remoulade.

Smoked Trout Cakes with Fennel Pickle Remoulade

Fennel Pickles

Time: 1 1/2 hours plus two days’ marinating

2 medium bulbs fennel, trimmed

2 medium shallots

2 cloves garlic

1½ teaspoons fine sea salt

1 lemon

1 cup white wine vinegar

¼ cup sugar

¼ teaspoon black peppercorns, crushed.

½ teaspoon crushed coriander

¼ teaspoon red pepper flakes

Cut fennel bulbs in two vertically. Slice out and discard solid core and slice each piece very thinly, horizontally. Peel the shallots and thinly slice. Crush the garlic and finely chop. Place fennel, shallots and garlic in colander in sink or large bowl, and sprinkle with salt; toss to mix. Let rest for 1 hour.

Using a zester that removes in strips, remove zest from lemon. Juice lemon, set juice aside. Combine salted fennel lemon strips, and toss well to mix. Pack mixture into jar or plastic container and set aside.

Remoulade

½ cup pickled fennel bulb

½ cup high quality mayonnaise

tablespoon Worchestershire sauce

teaspoon honey

½ teaspoon grated garlic

juice from one lemon

teaspoon hot sauce

salt and pepper to taste

Place all ingredients in food processor and process for about 30 seconds. Place in a bowl and chill until ready to serve. May be kept in the refrigerator in a covered glass or plastic container for two weeks.

To serve, place 2 hot trout cakes on a plate one leaning against the other. Drizzle one tablespoon sauce over the trout cakes. Top with a pinch of micro greens or chopped parsley..

Where to get great local trout https://www.sunbursttrout.com/

Take a cooking class at Beechwood Inn and learn more of our recipes https://beechwoodinn.ws/category/cooking-school/