Fresh Recipe - The Rogue Chef

Ozark Smoked Trout Cakes with Lemon-Dill Aioli

Time: 30 minutes

Servings: 4-6 servings

Ingredients

For the Trout Cakes:

1 Lb Smoked Trout, flaked (skin and bones removed)

1 C Panko Breadcrumbs

1⁄2 C Mayonnaise

1 L Egg, beaten

1 T Dijon Mustard

1 T Worcestershire sauce

2 Green Onions, finely chopped

1 Small Red Bell Pepper, finely diced

2 T Fresh Parsley, chopped

1 tsp Lemon Zest

1⁄2 tsp Smoked Paprika

Salt & Freshly Ground Black Pepper, to taste

2 T Olive Oil (for pan frying)

For the Lemon-Dill Aioli:

1⁄2 C Mayonnaise

1 Clove Garlic, minced

2 tsp Fresh Lemon Juice

1 tsp Lemon Zest

1 T Fresh Dill, chopped

Salt & Pepper, to taste

Instructions

Mix the Trout Cakes - In a large bowl, gently combine smoked trout, panko, mayonnaise, egg, Dijon, Worcestershire, green onions, red pepper, parsley, lemon zest, smoked paprika, and a pinch of salt and pepper. Mix until just combined — avoid overmixing to keep cakes tender.

Shape the Patties - Form the mixture into 8–10 small patties, about 3⁄4-inch thick. Place on a tray and refrigerate for 20–30 minutes to firm up.

Prepare the Aioli - In a small bowl, whisk together mayonnaise, garlic, lemon juice, lemon zest, dill, salt, and pepper. Cover and refrigerate until ready to serve.

Cook the Trout Cakes - Heat olive oil in a large skillet over medium heat. Cook patties 3–4 minutes per side, until golden brown and heated through. Remove to a paper towel-lined plate.

Serve with Flair - Plate trout cakes on a rustic wooden board or platter. Drizzle with Lemon-Dill Aioli and garnish with lemon wedges, fresh dill sprigs, and microgreens.

Go Rogue by serving the cakes over a bed of fried green tomatoes or cornbread rounds.

Want Chef Jeff to make this delicious dish for you? Contact him at

www.TheRogueChef.com.