Trout Cakes With Basil Vinaigrette

• 1 pound skinless U.S. farm-raised trout fillets, pin bones removed
• 1/4 cup panko breadcrumbs
• 1/4 cup red bell pepper, cut into small dice
• grated zest of 1 lemon
• 2 tablespoons fresh basil, chopped
• 1 clove garlic, minced
• 1 large egg, beaten
• 1 teaspoon fine sea salt
• 1 tablespoon olive oil
• 8 cups watercress, rinsed and spun dry
• 1 cup packed fresh basil leaves
• 1 clove garlic, peeled
• generous pinch fine sea salt
• freshly ground black pepper, to taste
• 1/4 cup olive oil, plus more if needed
• 2 tablespoons champagne vinegar

1. Place all the ingredients in a small food processor, and press until pureed.
2. Add 1 to 2 tablespoons more oil, if desired, after tasting.
3. Refrigerate in an airtight container for up to 3 days.
4. Remove from the refrigerator 20 to 30 minutes prior to using so the olive oil is not solidified.
5. Makes 1/2 cup.

trout, breadcrumbs, red bell pepper, lemon, fresh basil, clove garlic, egg, salt, olive oil, basil, clove garlic, generous, freshly ground black pepper, olive oil, champagne vinegar

Taken from www.foodrepublic.com/recipes/trout-cakes-with-basil-vinaigrette-recipe/ (may not work)