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Smoked Trout Cakes With Mustard Chive Cream Sauce

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  Mustard chive cream sauce 1 Tablespoon
  White bread slices 2 Ounce (2 Slices, 1 Ounce Each, Divided)
  Prepared mashed potatoes 8 Ounce (Refrigerated, 1 Cup)
  Skinless boneless smoked trout 4 Ounce, flaked
  Egg 1 Large, lightly beaten
  Low fat sour cream 2 Tablespoon
  Chopped fresh chives 3 Tablespoon
  Minced fresh parsley 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cooking spray 1

1. Prepare Mustard-Chive Cream Sauce.
2. Preheat oven to 350°.
3. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Sprinkle 3/4 cup breadcrumbs on a baking sheet. Bake at 350° for 5 minutes or until golden; set aside.
4. Combine remaining 1/4 cup breadcrumbs, mashed potatoes, and next 7 ingredients in a medium bowl. Shape mixture into 8 small patties. Place toasted breadcrumbs on a plate or shallow dish. Dredge fish cakes in breadcrumbs and set aside.
5. Coat fish cakes on each side with cooking spray. Cook cakes in a medium nonstick skillet over medium-high heat 3 to 4 minutes on each side or until lightly browned. Top cakes with Mustard-Chive Cream Sauce.

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Smoked Trout Cakes With Mustard Chive Cream Sauce Recipe