Trout Cakes with Lemon Dill Aioli

These crisp, golden trout cakes are infused with fresh herbs and served alongside a tangy lemon dill aioli. Inspired by the pristine streams and lakes of the Rockies and Appalachians, this dish highlights the delicate, flaky texture of trout. The bright, herbaceous flavors of the aioli elevate the natural sweetness of the fish, making it a delightful centerpiece for any outdoor-inspired meal.

  • Prep Time: 35 minutes
  • Cook Time: 30 minutes

Ingredients

  • 2 cups cooked trout, flaked
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 tablespoon fresh parsley, chopped (garden or locally grown)
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh dill, chopped (garden or locally grown)

Instructions

  1. In a bowl, combine flaked trout, breadcrumbs, egg, parsley, Dijon mustard, salt, and pepper. Form into small patties.
  2. Heat a skillet with oil and fry patties until golden brown on both sides.
  3. In a separate bowl, mix mayonnaise, lemon juice, and dill to make the aioli.
  4. Serve trout cakes with a dollop of lemon dill aioli.
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