Smoked Trout Cakes With Mustard Chive Cream Sauce
|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|
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.