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One of three trout recipes I am posting per request. Note this recipe yields 12 servings.
72 ounces rainbow trout
2 cups mayonnaise
2 cups breadcrumbs
1/2 cup cream cheese, softened
1 cup celery, minced
1/4 cup scallions, minced
1/2 cup red bell peppers, minced
2 teaspoons dry mustard
2 teaspoons phillips seafood seasoning
2 teaspoons worcestershire sauce
1 teaspoon parsley, minced
1 teaspoon salt
1/4 teaspoon black pepper
2 large egg yolks
5 cups peach cilantro relish
2 lbs peaches
1/2 cup red onions, minced
1/2 cup lime juice
1/2 cup cilantro
1/8 teaspoon red pepper flakes
1. NOTE: The relish starts with the 2 pounds of peaches. Also note this used commerical kitchen ware so times may vary.
2. Fish: Place fillets skin side down on lightly oiled baking sheets. Bake at 400F five minutes or until trout is opaque.
Remove flesh and drain.
3. Combine with all the fish ingredients except the 1/2 cup breadcrumbs and the Relish. Mix well and refridgerate overnight
[or at least 4 hours.] Form into 24 cakes. Coat each with breadcrumbs. set aside until ready to cook.
4. Cooking: Sautee in lightly oiled skillet until both sides are golden brown then drain and serve with 1/3 cup relish
for two cakes. One serving is two cakes.
5. They may be cooked ahead and reheat at 500F for 5 to 7 minutes. Watch closely.
6. Relish:.
7. Combine all and chill for 2 hours.
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