If you have loaded up on rainbow trout out ice fishing this winter, you might find yourself with a healthy supply of smoked trout stashed away. If you are looking for a way to incorporate it into a meal, these smoked trout potato cakes are for you! They are perfect as an appetizer, side or, if you have leftovers, simply throw them back into the pan to crisp them back up for a few minutes and serve with a fried egg for breakfast.
This recipe makes around eight to 10 smoked trout potato cakes.
2 lbs potatoes, boiled and mashed (this is a perfect opportunity to use leftover mashed potatoes!)
1/4 lb smoked trout fillet, skin off (can use smoked salmon instead)
2 tbsp dried dill
1/2 tbsp dried parsley
1 tsp lemon juice
1 egg, lightly beaten
Salt and pepper, to taste
Flour for dredging
Oil or butter for frying
If you are using leftover mashed potatoes, skip to the next step. Chop potatoes and boil in salted water until a fork can be stuck through them, around 20 minutes. Drain and set aside to cool. While the potatoes are cooling, peel the skin off the smoked trout fillet and remove any bones that may have been missed in the filleting process. Flake apart and set to the side. Mix the mashed potatoes with dried herbs, lemon juice and egg. Fold the smoked trout into the potato mixture. Add salt and pepper, keeping in mind the smoked trout will add a salty flavour to the cakes.
Shape the mixture into disks around one-and-a-half inches thick. Place on a lined baking sheet and allow to firm up in the fridge for an hour. Remove from fridge after time has lapsed. Add a layer of oil or butter to a frying pan and heat over medium high heat. Dredge each potato cake in flour before frying in the pan for about four to five minutes per side. Remove from pan and pat off with paper towel to remove excess oil.
Best served fresh to maintain the outer crust, but these can be refried if there are leftovers and it will make the outside crispy again.
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