Fishy Friday

A lot of people tend to stick to purchasing salmon when shopping for their weekly meals. Trout is equally as nutritious and the recipe options are endless. Here is our recipe for trout cakes. It's something different and two fillets will go a long way. 


  1. 2 fresh trout fillets (skinned & deboned)
  2. 2 tablespoons diced green onion
  3. 2.5 teaspoons of capers
  4. 1 tablespoon of freshly grated lemon peel
  5. 1 large egg, lightly beaten
  6. 1/2 teaspoon dijon mustard 
  7. A dash of salt and pepper
  8. 1/4 cup whipping cream (you can use coconut milk if you prefer)
  9. 1 cup bread crumbs (we used spelt breadcrumbs)
  10. 2 tablespoons of coconut oil

Horseradish Garnish Ingredients:

  1. 1 cup sour cream (you can use plain greek yoghurt as well)
  2. 2 tablespoons of horseradish, freshly grated
  3. 1/8 teaspoon paprika
  4. About 10 fresh chives, diced
  5. 1 teaspoon of garlic, minced
  6. A dash of salt and pepper 


  1. Chop the fresh trout into small cubes
  2. Place chopped trout, onion, capers, lemon peel, salt and pepper in medium sized bowl. Combine ingredients.
  3. Stir in egg, cream (or coconut milk) and 1/2 cup bread crumbs. Mix well.
  4. Place two plates beside bowl. Place remaining 1/2 cup of bread crumbs onto one of the plates.
  5. Start forming into relatively small cakes. Once a cake is formed, roll it into the remaining bread crumbs and then place on empty plate. Repeat until all the cakes are formed.
  6. Heat 2 tablespoons of coconut oil in a large skillet over medium heat.
  7. Start cooking the cakes once the oil is hot, roughly 4 minutes on each side (until golden brown).
  8. Serve with horseradish sauce on the side. 

We ended up making about 18 cakes with 2 trout fillets. This is more than enough for two people's dinner and then leftovers.