Harvest Style Trout Cake with Chipotle Remoulade
1/4 cup + 2tsp Extra Virgin Olive Oil
Heat 2 tsp olive oil in a skillet and sautè onions, peppers, garlic, celery, cilantro, and thyme. Sautè for 4 minutes and let cool. Add the smoked trout to the cool mixture, stir in the eggs and 2 cups of the panko crumbs. When well combined, shape the mixture into 12 equal sized cakes.
Dip the cakes into the remaining panko to coat.
Heat the remaining 1/4 cup olive oil in a skillet, and when hot pan fry the cakes until golden brown on both sides.
Serve the trout cakes with the remoulade sauce drizzled on top.
|Recipe © 2017 by Shuckman’s Fish Company & Smokery. All rights reserved. This recipe is provided as a service exclusively to our customers and may not be reproduced without prior written permission from Shuckman’s.|