Smoked Trout Cakes With Lemon Mayo and Swiss Chard Kimchi Smoked Trout Cakes With Lemon Mayo and Swiss Chard Kimchi

Smoked Trout Cakes With Lemon Mayo and Swiss Chard Kimchi | Food styling by Noah Witenoff | Prop styling by Madeleine Johari Image by: Jeff Coulson

This quick version of kimchi packs the spicy-and-salty umami punch of the real thing—and is delightful served on these two-bite fish cakes with a tart mayo.

  • Prep time 1 hour
  • Total time 1 hour & 30 minutes
  • Portion size 12 servings


Swiss Chard Kimchi:
  • 1/4 cup salt
  • 225 g Swiss chard (about 1 bunch)
  • 5 radishes diced
  • 3 cloves garlic finely grated or pressed
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon sesame seeds toasted
  • 1 teaspoon granulated sugar
  • 1 teaspoon cider vinegar
  • 3/4 teaspoons Asian chili paste (such as sambal oelek)
  • 1/2 teaspoon fish sauce
Lemon Mayo:
  • 1/3 cup light mayonnaise
  • 2 teaspoons grated lemon zest
  • 1 teaspoon lemon juice
Trout Cakes:
  • 2 tablespoons vegetable oil
  • 2 ribs celery finely diced
  • 1 onion finely diced
  • 450 g hot-smoked trout or hot-smoked salmon, flaked
  • 1/2 cup panko bread crumbs
  • 2 eggs whisked
  • 3 tablespoons light mayonnaise
  • 1/4 teaspoon pepper


Swiss Chard Kimchi: In saucepan, bring salt and 5 cups water to boil; cook for 2 minutes. Let cool for 5 minutes.

Meanwhile, separate leaves from stems of Swiss chard; chop leaves and stems diagonally into about 1/4-inch (5 mm) wide slices. In large heatproof bowl, toss Swiss chard with radishes. Pour salt water over top; let stand for 10 minutes, stirring once. Drain and rinse under cold water. Let stand in colander for 10 minutes. Gently squeeze out excess liquid; transfer mixture to bowl.

In small bowl, stir together garlic, ginger, sesame seeds, sugar, vinegar, Asian chili paste and fish sauce; add to Swiss chard mixture, tossing to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Lemon Mayo: Meanwhile, in small bowl, whisk together mayonnaise, lemon zest and lemon juice; set aside. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Trout Cakes: In large skillet, heat half of the oil over medium heat; cook celery and onion, stirring occasionally, until softened, 6 to 8 minutes. Transfer to bowl; let cool completely.

Add trout, panko, eggs, mayonnaise and pepper to celery mixture; stir until combined. Shape by rounded 1 tbsp into balls; gently press into 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate on parchment paper–lined baking sheets for up to 24 hours.)

In same skillet, heat half of the remaining oil over medium heat; cook half of the patties, turning once, until golden and heated through, about 8 minutes. Repeat with remaining oil and patties. Top patties with mayo and kimchi.

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 921 mg
  • Sugars 4 g
  • Protein 11 g
  • Calories 166.0
  • Total fat 10 g
  • Cholesterol 44 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g


  • Iron 7.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lunch & Dinner

Smoked Trout Cakes With Lemon Mayo and Swiss Chard Kimchi