Autumnal trout cakes
Autumnal trout cakes
Created by Julie Aubé and featured in the Cuisiner section of the Caribou magazine website , which showcases our Quebec culinary culture, this recipe is perfect for freezing. One recipe = several meals. We love it!
Photo credit: Rachel Ouellette
For the seaweed sauce
- ¼ cup plain yogurt
- ¼ cup mayonnaise
- 1 tsp dried seaweed flakes An Ocean of Flavors (your choice)
- ¼ tsp ground Gorria chili pepper * or a little hot sauce
For the pancakes
- 2 1/2 cups cooked local trout (or Arctic char) (flaked)
- ½ cup chopped hot smoked fish (see note) (your choice)
- 1 1/4 cups squash puree (see note)
- 1 1/2 cups packed grated carrots
- 1 1/2 cups grated celery root (see note) (packed)
- 3 eggs
- 1 cup grated local sharp cheddar cheese
- ¼ cup camelina seeds (optional)
- 1 tsp dune pepper ** (ground)
- ¼ tsp salt
- 2 drizzles of sunflower oil
For the seaweed sauce
Mix all the ingredients and set aside to cool.
For the pancakes
Preheat oven to 220°C (425°F).
In a large bowl, combine the trout, smoked fish, squash puree, carrots, celeriac, eggs, cheddar cheese, camelina seeds, dune pepper, and salt (adjust according to the trout's pre-seasoning if you have leftover trout from last night's dinner). Mix well with your hands.
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Line 2 cookie sheets with parchment paper or baking mats and add a drizzle of oil. Spread evenly.
Separate the mixture into 16 equal parts and shape into patties (about 1/3 cup per patty) and arrange on the baking sheets.
Bake for 20 minutes, gently turning the patties halfway through. Finish cooking under the grill to add a little more color.
Serve with seaweed sauce and a seasonal salad.
* Gorria pepper is the type of pepper used to make the famous Espelette pepper. But since it is under a controlled designation of origin, only the pepper grown in the commune of Espelette, and neighboring communes in the Basque Country, can bear the name Espelette pepper. Here, it is called Gorria pepper and in recent years, several market gardeners have been producing it. Not very spicy (a bit like black pepper), it has a fruity taste and is perfect as a finishing touch to season a dish.
** Dune pepper or crispy alder catkin comes from Quebec and can be found almost everywhere in delicatessens. It's pepper only in name, but we often replace it in dishes with this Quebec version. It's fragrant, with a slight hint of citrus and a bitter finish.
This information is taken from the Caribou magazine website. Learn more about a 100% local food pantry.
For hot-smoked fish: Smoky flavors vary from person to person. If you're not a fan, simply skip the hot-smoked fish and use 3 cups (750 ml) of cooked trout. It's milder and you can taste the vegetables more. Try it, and you'll soon know which version you prefer!
For the squash puree: Ideally, bake a firm-fleshed squash (such as butternut squash) cut in half, seeds removed, and cut-side down on the baking sheet for about 1 hour (depending on size). Freeze any leftovers in pre-measured portions for future recipes.
For the celeriac: If you don't have celeriac, choose another seasonal vegetable: squash, sweet potato, beetroot or even add more carrots.
