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Smoked Trout Cakes with Lemon Aioli

Smoked Trout Cakes with Lemon Aioli

Versatile, simple, and packed with crispy-smoky trout flavor
  • Smoked Trout Cakes being plated
  • Close up of mouthwatering Smoked Trout Cakes
  • Smoked Trout Cakes are perfect in a lunch setting
Catsmo uses sustainable methods to raise their buttery Atlantic trout, which has a clean, smoky flavor and a tender texture. With the addition of fresh herbs, crunchy Panko, and smooth Dijon from Burgundy, the trout becomes a perfect lunch or appetizer for a crowd, especially with a generous amount of bright citrus aioli on top. Serve with Z Everything Good Crackers and a glass of zippy Gewürztraminer.

Smoked Trout Cakes with Lemon Aioli
Versatile, simple, and packed with crispy-smoky trout flavor
  • Prep Time : 20 min.
  • Cook Time : 15 min.
  • Total Time : 35 min.
  • Serves 4-6

Ingredients

  • For Lemon Aioli:
  • 3/4 cup Sir Kensington's Classic Mayo
  • 3 garlic cloves, minced
  • 1 tsp. lemon zest
  • 1 Tbsp. lemon juice
  • 1 Tbsp. chopped dill
  • Salt and pepper to taste

Directions

  1. To make the aioli, vigorously whip the mayonnaise and remaining ingredients until combined and smooth. Season to taste with salt and pepper and set aside to chill.
  2. To make the cakes, whisk two eggs in a large bowl until smooth. Add the Dijon, herbs, and minced peppadew peppers.
  3. Remove the smoked trout from its packaging and add to the bowl, mashing slightly with a fork to break the fillets down and incorporate them into the egg mixture. Be careful not to evicerate the trout as you still want it to retain some of its body and texture.
  4. Sprinkle the panko breadcrumbs over the mixture and toss to combine and distribute the breadcrumbs evenly.
  5. With moist hands, scoop a large golf ball sized portion of the trout mixture and gently form into cakes. Set aside on a clean plate.
  6. Once all the cakes have been formed, heat a large skillet over medium heat and add the olive oil.
  7. Delicately place the cakes into the hot oil and pan-fry for roughly 5-7 minutes before flipping and searing on the opposite side for another 5, until golden brown.
  8. Remove from the heat and serve with dollops of the aioli and sliced lemon wedges.

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