Smoked Trout Cakes with Mustard-Chive Cream Sauce

Smoked Trout Cakes With Mustard-Chive Cream Sauce Recipe
Oxmoor House
A tasty alternative to crab cakes, these filling appetizers can be made a few hours in advance, covered, and refrigerated until ready to cook.

Yield:

4 servings (serving size: 2 cakes and 1 tablespoon sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 11 Minutes

Nutritional Information

Calories 205
Fat 8.3 g
Satfat 2.4 g
Protein 11.5 g
Carbohydrate 20.4 g
Cholesterol 83 mg
Iron 1.6 mg
Sodium 578 mg
Caloriesfromfat 37 %
Fiber 2.0 g
Calcium 89 mg

Ingredients

2 (1-ounce) slices white bread, divided
1 cup (8 ounces) refrigerated prepared mashed potatoes (such as Simply Potatoes)
4 ounces skinless, boneless smoked trout, flaked
1 large egg, lightly beaten
2 tablespoons low-fat sour cream
3 tablespoons coarsely chopped fresh chives
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray

Preparation

Prepare Mustard-Chive Cream Sauce.

Preheat oven to 350°.

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.

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.

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.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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