Recipe courtesy of Robert Irvine
Episode: NBA
25 min
15 min
s: 6 servings


  • 1 1/2 cups flaked smoked trout
  • 2 tablespoons chopped green onion
  • 2 teaspoons coarsely chopped drained capers
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/4 cup whipping cream
  • 1 cup panko bread crumbs (pulsed in blender for couple seconds), divided
  • 2 tablespoons vegetable oil, plus more as needed
Horseradish Cream:
  • 1 cup sour cream
  • 2 tablespoons grated fresh or prepared horseradish
  • 1/8 teaspoon paprika
  • 1/8 cup chopped chives
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


Combine trout, onion, capers, lemon peel, pepper and salt in medium bowl. Stir in egg, cream and 1/2 cup bread crumbs to blend. Form mixture into 8 (1/2-inch thick) cakes. Place remaining bread crumbs in shallow dish then roll cakes in bread crumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches cook fish cakes until golden brown about 3 minutes per side. Add more oil, as necessary, then serve with horseradish cream.

In a medium serving bowl, combine sour cream, horseradish, paprika, chives, garlic, salt and pepper until blended.

Cooking Tips 3 Videos

Step-by-step photos

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