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 image Image by: Smoked Trout Cakes With Lemon Mayo and Swiss Chard Kimchi image Author: Canadian Living

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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2014

Ingredients

  • 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
Lemon Mayo:
  • 1/3 cup light mayonnaise
  • 2 teaspoons grated lemon zest
  • 1 teaspoon lemon juice
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

Method

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.)

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

%RDI

  • 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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Smoked Trout Cakes With Lemon Mayo and Swiss Chard Kimchi

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