Second Place Winner of our 2003 Recipe Contest: Elaine Sweet Dallas, TX

1/4 cup + 2tsp Extra Virgin Olive Oil
1 onion, diced
3 scallions, cleaned and sliced
2 red bell peppers, seeded and diced
1 jalapeño pepper, seeded and diced
3 ribs celery, diced
4 cloves garlic, minced
1/2 cup fresh cilantro, finely chopped & divided
1 tbsp fresh thyme, chopped
2 16oz pkgs Shuckman’s Smoked Kentucky Rainbow Trout
4 eggs, beaten
3 cups panko crumbs, divided
1/4 red onion, diced
3 tbsp chopped capers
1 chipotle pepper in adobo sauce, chopped
3/4 cup mayonnaise
1 tbsp whole grain mustard
juice of one lime
1/2 tsp lemon pepper
8 shots of Tabasco

Preparation:
Make the remoulade by combining the red onions, capers, chipotle pepper, mayonnaise, mustard, lime juice, lemon pepper, and Tabasco is a small bowl. Stir to combine, cover with plastic wrap, and place in refrigerator until ready to serve.

Heat 2 tsp olive oil in a skillet and sautè onions, peppers, garlic, celery, cilantro, and thyme. Sautè for 4 minutes and let cool. Add the smoked trout to the cool mixture, stir in the eggs and 2 cups of the panko crumbs. When well combined, shape the mixture into 12 equal sized cakes.

Dip the cakes into the remaining panko to coat.

Heat the remaining 1/4 cup olive oil in a skillet, and when hot pan fry the cakes until golden brown on both sides.

Serve the trout cakes with the remoulade sauce drizzled on top.

Serving Suggestions:
Place 2 cakes on each of 6 serving dishes. Drizzle remoulade decoratively over tops and around edges of the plates.