A smoky and appealing cousin of the crab cake, these are excellent served on their own, perhaps as part of a salad, or alongside one of Bubby’s egg dishes.

　　

Ingredients

serves 4

　　2 large baking potatoes, peeled and cut into large chunks

　　1/2 onion, grated

　　1 pound Smoked Trout (page 194)

　　2 tablespoons chopped fresh parsley

　　1 cup all-purpose flour

　　1/2 cup mayonnaise, homemade (page 284) or store-bought

　　2 tablespoons canola or vegetable oil for frying the cakes

　　

Step 1

Bring a large saucepan of lightly salted water to a boil over medium heat. Cook the potatoes for 15 minutes, or until they are fairly soft but still firm enough to retain their shape. Drain and set aside to cool. Dice the potatoes and place them into a mixing bowl.

　　

Step 2

Add the onion to the potatoes in the mixing bowl. Break the trout into small chunks by hand and add it to the mixture. Add the parsley, flour, and mayonnaise and blend well.

　　

Step 3

Using your hands, form the mixture into 4 ovals and flatten them slightly.

　　

Step 4

Heat the vegetable oil in a large skillet over medium heat for 1 minute. Fry the trout cakes for 2 to 3 minutes, or until they are golden brown on one side; then flip and cook on the other side for 2 to 3 minutes, until golden brown and crisp. Serve immediately.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.