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trout cakes recipe
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5 from 24 votes

Trout Cakes

Clearly this recipe can be done with salmon, kokanee, char or really any fish you want. I just like it with trout. The herbs are also open to improvisation; the combination I use is what I like. Serve these with a green salad or as the filling in a sandwich. 
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: fish, kokanee, trout
Servings: 4 people
Calories: 585kcal
Author: Hank Shaw


  • 1 pound trout meat, skinless and boneless
  • 1 cup minced onion
  • 2 tablespoons butter
  • 1 cup breadcrumbs
  • 2 eggs, lightly beaten
  • 1 tablespoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup chopped parsley
  • 1/4 cup chopped chives
  • 1/4 cup chopped tarragon or dill
  • 1 teaspoon salt
  • 1/3 cup vegetable oil, for frying


  • Cook the minced onion with the butter in a small pan over medium heat until translucent, but not browned. Remove from the pan and let cool.
  • Chop the trout meat with a knife into bits. You can chop very roughly and then pulse a couple times in a food processor, but you want the trout in little pieces, not as a paste. 
  • Mix all the remaining ingredients (except the frying oil) together in a large bowl. Form cakes with your hands. I like them about the width of my palm. You will need to wash your hands a couple times to remove debris; this helps you make cleaner, nicer cakes. 
  • Let the cakes sit in the fridge for 20 minutes or so -- this lets the breadcrumbs absorb moisture, which helps your cakes hold together. 
  • Heat the frying oil in a large, wide pan over medium-high heat. Fry as many cakes as will fit in one layer without touching. Cook them until each side is golden brown, about 4 to 6 minutes per side. Serve hot. 


Calories: 585kcal | Carbohydrates: 25g | Protein: 31g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 166mg | Sodium: 1041mg | Potassium: 618mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1010IU | Vitamin C: 13mg | Calcium: 134mg | Iron: 4mg