Michigan Smoked Whitefish Cakes | Midwest Living

Michigan Smoked Whitefish Cakes

Recipe finder

Michigan Smoked Whitefish Cakes

0
Login to rate this recipe.
  • Makes: 5 to 7 servings
  • Yield: 5 main-dish servings or 7 appetizer servings
  • Prep 50 mins
  • Cook 10 mins to 12 mins

Login to save this recipe

Ingredients

  • 1 pound fresh pan-dressed whitefish or trout, with heads, tails, and skin removed
  • 1/2 pound smoked whitefish or trout, skinned and cut up
  • 2 beaten eggs
  • 1/2 cup fine dry bread crumbs
  • 2 teaspoons dried dillweed
  • 1 medium red and/or yellow sweet pepper, finely chopped (3/4 cup)
  • 1 stalk celery, finely chopped (1/2 cup)
  • 1 green onion, finely sliced
  • 3 tablespoons mayonnaise
  • 1/4 cup cooking oil
  • Sour Cream Dipping Sauce (optional) (see recipe below)

Directions

  1. Rinse fresh whitefish or trout. Bring 1/4 inch of water to a simmer in a large skillet. Add fresh whitefish or tout. Simmer, covered, for 5 minutes or until the fish flakes easily with a fork. Remove from skillet and flake into small pieces (should have about 1-1/2 cups).
  2. In a food processor bowl or blender container, add the smoked fish pieces. Cover and process until finely chopped (should have about 1-1/2 cups). Set aside.
  3. In a mixing bowl, combine the eggs, bread crumbs, and dillweed. Stir in the sweet pepper, celery, and green onion. Add the flaked cooked fish, chopped smoked fish, and the mayonnaise; mix well. Using 1/3 cup fish mixture for each, shape into ten 1/2-inch-thick patties (or for appetizer-size cakes use a 1/4-cup portion and shape into fourteen 1/2-inch-thick patties). Refrigerate for up to 24 hours at this point, if you like.
  4. In a large skillet, heat the oil over medium heat. Add half of the patties. Cook, uncovered, over medium heat for 5 to 7 minutes per side or until golden brown. Drain the patties on paper towels. Keep warm in a 300 degree F oven while frying remaining patties. Serve warm with Sour Cream Dipping Sauce, if you like.

Sour Cream Dipping Sauce

Ingredients

  • 1/2 cup dairy sour cream
  • 1 teaspoon lemon juice
  • 1/4 teaspoon dried dillweed

Directions

  1. In a small bowl, mix dairy sour cream, lemon juice, and dried dillweed.

Nutrition Facts

(Michigan Smoked Whitefish Cakes)

Servings Per Recipe 5, fiber (g) 1, Fat, total (g) 25, sodium (mg) 800, chol. (mg) 155, pro. (g) 32, carb. (g) 8, cal. (kcal) 392

Add Your Comment