• RJ Taylor

Springhills Trout Cakes with Pickled Beet Aioli

From our friend Anne-Marie Todd-Mowatt at Shoreline Cooking Studio in Southampton


Makes 26 mini cakes


2 tablespoons unsalted butter

2 tablespoons olive oil

3/4 cup diced red onion

1 1/2 cups diced celery

1/2 cup diced red bell pepper

1/2 cup diced yellow bell pepper

1/4 cup minced fresh flat-leaf parsley

1 tablespoon capers, drained

1/4 teaspoon hot pepper sauce

1/2 teaspoon Worcestershire sauce

1 1/2 teaspoons Old Bay Seasoning

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 pound cooked Trout, flaked

1/2 cup plain dry bread crumbs

1/2 cup good mayonnaise

2 teaspoons Dijon mustard

2 large eggs, lightly beaten


For frying

4 tablespoons unsalted butter

4 tablespoons olive oil


Directions


Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 minutes. Cool to room temperature. In a large bowl, add flaked trout - toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized trout cakes.

(Can be frozen at this point)


Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the trout cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.


Pickled Beet Aioli


1/2 cup pickled beets, puréed

2-4 tablespoons mayonnaise


Mix together until desired consistency is reached.


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