Smoked Trout Cakes with Mustard-Chive Cream Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 205
  • Fat: 8.3g
  • Saturated fat: 2.4g
  • Protein: 11.5g
  • Carbohydrate: 20.4g
  • Cholesterol: 83mg
  • Iron: 1.6mg
  • Sodium: 578mg
  • Calories from fat: 37%
  • Fiber: 2.0g
  • Calcium: 89mg


  • Mustard-Chive Cream Sauce
  • 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
  • Mustard-Chive Cream Sauce


  1. Prepare Mustard-Chive Cream Sauce.
  2. Preheat oven to 350°.
  3. 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.
  4. 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.
  5. 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.
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