Sun Valley Smoked Trout Cakes

Golden, crispy, and bursting with flavor, these trout cakes are perfect for lunch, dinner, or even as an appetizer.

Ingredients:

• 300 g cold mashed potatoes

• 6 spring onions, thinly sliced

• 1 Tbsp. horseradish sauce

• 9 oz. Sun Valley Smoked Trout 

  • Original for a classic, balanced flavor

  • Cracked Pepper for a bold, peppery kick

  • Cajun for a spicy Southern twist

• 2 Tbsp. plain flour

• 1 egg, beaten

• 85 g dried breadcrumbs

• Sunflower oil, for frying (optional)

• Salad and lemon wedges, for serving

Directions:

1. In a large bowl, combine mashed potatoes, spring onions, horseradish, and Sun Valley Smoked Trout.

2. Shape mixture into 8 cakes. Coat each cake in flour, then dip in beaten egg, then breadcrumbs.

3. Cover and chill until ready to cook (up to 1 day ahead, or freeze).

4. Grill or shallow fry for 5–6 minutes per side until golden brown and heated through.

5. Serve with salad, lemon wedges, and your favorite dipping sauce.