Mountain Trout Cakes

From the Biltmore Estate in Asheville

2 pounds poached trout fillets
Salt and freshly ground pep per to taste
1 1⁄2 tablespoons sweet, red pep per, finely diced
2 teaspoons minced shallot
1 tablespoon red onion, finely diced
1⁄2 teaspoon fresh dill, chopped
2 teaspoon fresh parsley, chopped
2 teaspoons fresh chives, chopped
2 1⁄2 tablespoons mayonnaise
Tabasco sauce to taste
1 teaspoon lemon juice
1 tablespoon finely diced dill pickle
Breadcrumbs
Flour seasoned with salt and pepper
Olive oil

Roughly flake trout fillets and season to taste with salt and pepper. Add remaining ingredients except breadcrumbs, flour and olive oil to the trout and gently fold together. Do not over mix. Gradually add enough breadcrumbs to absorb excess moisture. Form the mixture into cakes and chill well. Lightly coat cakes with seasoned flour and sauté in olive oil until golden.

Yields approximately eight main dish trout cakes or 16 appetizer cakes.

Serving suggestions:
Appetizer: Serve two small cakes over fresh greens with light vinaigrette.
Entrée: Serve two large cakes with summer’s freshest vegetables, such as green beans with toasted almonds and garlic new potatoes.
Serve with Chateau Biltmore Chardonnay Sur Lies