Trout Cakes with Lemon

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 teaspoons capers drained coarsely chopped
• 0.1 cup chives chopped
• 1 large eggs lightly beaten
• 2 tablespoons horseradish fresh grated prepared
• 1 clove garlic minced
• 2 tablespoons green onion chopped
• 0.5 teaspoon lemon zest grated
• 1 cup panko bread crumbs divided for couple seconds pulsed in blender
• 0.1 teaspoon paprika 
• 0.3 teaspoon pepper freshly ground
• 0.3 teaspoon salt 
• 1.5 cups trout smoked flaked
• 1 cup cup heavy whipping cream sour
• 2 tablespoons vegetable oil as needed plus more
• 0.3 cup whipping cream 

Equipment

• bowl
• frying pan

Directions

1. Combine trout, onion, capers, lemon peel, pepper and salt in medium bowl. Stir in egg, cream and 1/2 cup bread crumbs to blend. Form mixture into 8 (1/2-inch thick) cakes.
2. Place remaining bread crumbs in shallow dish then roll cakes in bread crumbs, coating completely.
3. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches cook fish cakes until golden brown about 3 minutes per side.
4. Add more oil, as necessary, then serve with horseradish cream.
5. In a medium serving bowl, combine sour cream, horseradish, paprika, chives, garlic, salt and pepper until blended.