04-26-2005, 01:39 PM
6 ounces smoked trout
2 1/2 tablespoons red bell pepper, finely diced
2 tablespoons sun dried cherries, chopped
2 1/2 tablespoons parsley, chopped
3 tablespoons mayo
1 teaspoon Dijon mustard
Worcestershire sauce (a few shakes)
1/4 teaspoon cayenne pepper
Salt/pepper
Dried bread crumbs
Break up smoked trout in a bowl, removing any bones, if any. Add bell pepper, cherries, and parsley. Fold in mayo, Dijon and Worcestershire. Season with cayenne, salt and pepper to taste. Sprinkle in bread crumbs to tighten mixture so they can be shaped into cakes. Lightly oil and not stick skillet, and fry 2-3 minutes per side.
Makes 2 cakes.
2 1/2 tablespoons red bell pepper, finely diced
2 tablespoons sun dried cherries, chopped
2 1/2 tablespoons parsley, chopped
3 tablespoons mayo
1 teaspoon Dijon mustard
Worcestershire sauce (a few shakes)
1/4 teaspoon cayenne pepper
Salt/pepper
Dried bread crumbs
Break up smoked trout in a bowl, removing any bones, if any. Add bell pepper, cherries, and parsley. Fold in mayo, Dijon and Worcestershire. Season with cayenne, salt and pepper to taste. Sprinkle in bread crumbs to tighten mixture so they can be shaped into cakes. Lightly oil and not stick skillet, and fry 2-3 minutes per side.
Makes 2 cakes.