Smoked Trout Cakes with Clementine Relish

Prep Time: 20 minutes
Total Time: 30 minutes
Makes: 12 trout cakes


  1. 8 oz (250 g) smoked trout fillets, skin removed and flaked
  2. 1/2 cup (125 mL) Italian seasoned breadcrumbs
  3. 2 eggs, beaten
  4. 2 green onions, finely chopped
  5. 3 tbsp (45 mL) olive oil, divided
  6. 2 clementines or mandarins, peeled, chopped and seeded
  7. 2 tbsp (30 mL) chopped fresh parsley
  8. 2 tbsp (30 mL) lime juice
  9. 1 tbsp (15 mL) honey


  1. 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.
  2. 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.
  3. Meanwhile, mix clementines with parsley, lime juice, honey and remaining oil. Serve trout cakes with clementine relish.
To make ahead, cook trout cakes 1 day in advance, cool, cover and refrigerate. Reheat on parchment-lined baking sheet in 350° F (180°C) oven approx. 10 min., or until warmed through. The relish can be made up to 1 day in advance and stored in airtight container in fridge.