Potato and Smoked Trout Cakes
Categorized: Appetizers
Ingredients
- ½ pound smoked Idaho trout
- 1 pound Idaho Russet Potatoes
- ½ red bell pepper, finely diced
- ¼ cup thinly sliced green onions (Available at your local Farmers Market during season)
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 local egg whites
- 2 cups fine bread crumbs
- 1 cup canola oil
- Fresh dill or parsley for garnish
Featured Idaho Produce
Steps
Bake potatoes in 400° oven or microwave until tender. Cool and grate as for hash browns. Dice smoked trout and remove any bones, discard skin. Combine potatoes, trout, red pepper, green onions and egg whites. Salt and pepper to taste. Form cakes in 2 ounce rounds that are approximately 2 inches in diameter and ¾ inch thick. Heat oil in non-stick skillet over medium heat. Press cakes into bread crumbs and immediately place in skillet. Cook until golden brown on one side, about 90 seconds, then flip and repeat on other side. Place cakes on paper towels to absorb excess oil. To serve, place one or two cakes on a warmed plate, drizzle with tarter sauce if desired, and garnish with wedge of lemon and sprig of fresh herb.
