Trout Cakes with Lemon

• 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
• 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

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

flaked smoked trout, green onion, capers, freshly ground pepper, salt, egg, whipping cream, bread crumbs, vegetable oil, sour cream, horseradish, paprika, chives, clove garlic, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/robert-irvine/trout-cakes-with-lemon-recipe.html (may not work)