Recipe courtesy of Robert Irvine
Episode: NBA
25 min
15 min
10 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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Johnny Cakes with Horseradish Creme Fraiche and Smoked Trout

Recipe courtesy of Bobby Flay

Trout Parmesan

Recipe courtesy of Old Ebbitt Grill

Trout Almondine

Trout Fricassee

Recipe courtesy of Emeril Lagasse

Cornmeal Battered Trout

Recipe courtesy of Tanya Holland

Fisherman's Grilled Trout

Hot Smoked Trout

Recipe courtesy of Alton Brown

Escabeche of Trout

Recipe courtesy of Alton Brown


So Much Pretty Food Here