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Makes: 12 trout cakes
smoked trout fillets, skin removed and flaked
Italian seasoned breadcrumbs
green onions, finely chopped
olive oil, divided
clementines or mandarins, peeled, chopped and seeded
chopped fresh parsley
Mix smoked trout with breadcrumbs, eggs and green onions until combined. Divide mixture into 12 portions (approx. 2 tbsp/30 mL each) and form into patties.
Heat 2 tbsp (30 mL) oil in large, nonstick skillet set over medium heat. Cook patties 2 to 3 min. per side or until golden brown.
Meanwhile, mix clementines with parsley, lime juice, honey and remaining oil. Serve trout cakes with clementine relish.
Per serving (2 trout cakes):