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Pan-Fried Smoked-Trout Cakes with Lemony Salad

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These crispy cakes highlight the intense flavors of smoked trout; the salad served alongside adds a lovely light twang.

  1. 1/4 cup mayonnaise
  2. 1 large egg, lightly beaten
  3. 2 tablespoons minced scallion greens
  4. 1 tablespoon capers, drained and coarsely chopped
  5. 2 teaspoons Dijon mustard
  6. 3 tablespoons fresh lemon juice, plus lemon wedges, for serving
  7. Freshly ground pepper
  8. 1/2 pound boneless smoked trout fillet, skin removed and trout flaked (2 cups)
  9. 1 cup panko
  10. 3 1/2 tablespoons extra-virgin olive oil
  11. Salt
  12. 4 cups mâche or watercress
  1. In a large bowl, mix the mayonnaise with the lightly beaten egg, scallion greens, capers, Dijon mustard, 2 tablespoons of the lemon juice and 1/2 teaspoon of pepper. Add the smoked trout and toss to combine. Fold in 1/2 cup of the panko.
  2. Spread the remaining 1/2 cup of panko on a plate. Form the trout mixture into eight 1-inch-thick cakes, add them to the plate and turn to coat with the panko.
  3. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the cakes to the skillet and cook over moderate heat, turning once, until browned and heated through, about 6 minutes. Transfer the trout cakes to plates.
  4. In a medium bowl, whisk the remaining 1 1/2 tablespoons of olive oil with the remaining 1 tablespoon of lemon juice and season with salt and pepper. Add the mâche and toss to coat. Transfer the salad to the plates and serve with lemon wedges.

Suggested Pairing

Citrusy, medium-bodied Pinot Gris, such as one from Sonoma County's Russian River Valley.



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