Trout Cakes

Trout Cakes
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins

Clearly this recipe can be done with salmon, kokanee, char or really any fish you want. I just like it with trout. The herbs are also open to improvisation; the combination I use is what I like. Serve these with a green salad or as the filling in a sandwich. 

Course: Main Course
Cuisine: American
Serves: 4 people
Author: Hank Shaw
  • 1 pound trout meat, skinless and boneless
  • 1 cup minced onion
  • 2 tablespoons butter
  • 1 cup breadcrumbs
  • 2 eggs, lightly beaten
  • 1 tablespoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup chopped parsley
  • 1/4 cup chopped chives
  • 1/4 cup chopped tarragon or dill
  • 1 teaspoon salt
  • 1/3 cup vegetable oil, for frying
  1. Cook the minced onion with the butter in a small pan over medium heat until translucent, but not browned. Remove from the pan and let cool.

  2. Chop the trout meat with a knife into bits. You can chop very roughly and then pulse a couple times in a food processor, but you want the trout in little pieces, not as a paste. 

  3. Mix all the remaining ingredients (except the frying oil) together in a large bowl. Form cakes with your hands. I like them about the width of my palm. You will need to wash your hands a couple times to remove debris; this helps you make cleaner, nicer cakes. 

  4. Let the cakes sit in the fridge for 20 minutes or so -- this lets the breadcrumbs absorb moisture, which helps your cakes hold together. 

  5. Heat the frying oil in a large, wide pan over medium-high heat. Fry as many cakes as will fit in one layer without touching. Cook them until each side is golden brown, about 4 to 6 minutes per side. Serve hot. 

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