smoked-trout-cakes-with-horseradish-cream-5143.json

{
    "directions": [
        "Combine trout, green onion, capers, lemon peel and pepper in medium bowl. Season with salt. Stir in egg, cream and 1/2 cup breadcrumbs to blend. Form mixture by 1/4 cupfuls into eight 1/2-inch-thick fish cakes.",
        "Place remaining 1/2 cup breadcrumbs in shallow dish. Roll fish cakes in breadcrumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches and adding more oil as necessary, cook fish cakes until golden brown, about 3 minutes per side. Serve with Horseradish Cream."
    ],
    "ingredients": [
        "1 1/2 cups flaked smoked trout or smoked whitefish",
        "2 tablespoons chopped green onion",
        "2 teaspoons drained capers",
        "1/2 teaspoon grated lemon peel",
        "1/4 teaspoon ground pepper",
        "1 large egg, beaten to blend",
        "1/4 cup whipping cream",
        "1 cup fresh breadcrumbs from French bread",
        "2 tablespoons (about) vegetable oil",
        "Horseradish Cream"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Onion",
        "Appetizer",
        "Saut\u00e9",
        "Horseradish",
        "Trout",
        "Capers",
        "Sugar Conscious",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Smoked Trout Cakes with Horseradish Cream",
    "url": "http://www.epicurious.com/recipes/food/views/smoked-trout-cakes-with-horseradish-cream-5143"
}