Trout Cakes With Basil Vinaigrette

  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)

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