Smoked Trout Cakes With Mustard Chive Cream Sauce Recipe
Ingredients
| Mustard-Chive Cream Sauce | ||
| White bread slice | 2 , divided | |
| Potatoes | 1 Cup (16 tbs), mashed | |
| 4 ounces skinless, boneless smoked trout, flaked | ||
| 1 large egg, lightly beaten | ||
| 2 tablespoons low-fat sour cream | ||
| Chives | 3 Tablespoon, coarsely chopped | |
| Minced parsley | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cooking spray | ||
Directions
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.
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.
Chef
