My husband hikes in parts of the Grand Canyon every winter. Apparently, there is an effort going on in the canyon to eliminate non-native trout species. The fish are removed from the water and smoked; the smoked fish are then given away. We were the very lucky recipients of a large bag of smoked trout this year! I adapted this recipe from one I found at epicurious.com.
For the cakes:
1 1/2 cups flaked smoked trout or other smoked fish like whitefish
2 tablespoons chopped scallion greens
2 teaspoons drained capers
1/2 teaspoon grated lemon peel
1/4 teaspoon freshly ground black pepper
1 egg, beaten
1/4 cup heavy cream
1 cup fresh wheat-free bread crumbs
oil for frying
For the sauce:
1 cup sour cream
2 tablespoons grated horseradish
1/2 teaspoon paprika
Combine sauce ingredients and set aside.
Combine trout, scallion greens, capers, lemon peel, and pepper in medium bowl. Season with salt. Stir in egg, cream and 1/2 cup breadcrumbs to blend. Form mixture by 1/4 cupfuls into eight 1/2-inch-thick fish cakes.
Place remaining 1/2 cup breadcrumbs in shallow dish. Roll fish cakes in breadcrumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches and adding more oil as necessary, cook fish cakes until golden brown, about 3 minutes per side. Serve with horseradish sauce.