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Michigan Smoked Whitefish Cakes

Ingredients

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Directions

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  • 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).

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts (Michigan Smoked Whitefish Cakes)

392 calories; total fat 25g; cholesterol 155mg; sodium 800mg; carbohydrates 8g; fiber 1g; protein 32g.

Sour Cream Dipping Sauce

Ingredients

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Directions

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

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