Smoked trout cakes with trout roe sauce*

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If you ever catch a trout with roe in it, this is what you should do with it.

Smoked Trout Cakes with Trout Roe Sauce
(serves 4)

For the cakes:

1 ½ lb. Russet potatoes, cubed
2 t. vegetable oil
1 onion, chopped small
1 cup breadcrumbs
3 oz. goat cheese
½ lb. smoked trout, flaked (you can use smoked salmon, but use less as it’s more flavorful)
salt to taste
2 T. (or more) vegetable oil for frying the cakes

For the sauce:

¼ cup trout or salmon roe
4-6 T. sour cream

1. Boil the potatoes until they’re soft, about 15-20 minutes (time varies by size of the cubes).

2. While the potatoes boil, heat the 2 t. of vegetable oil in a medium saucepan over medium heat. Add the onions and sauté until they wilt and begin to brown, 8-10 minutes.

3. When the potatoes are done, drain and mash them. When they’re cool enough to handle., combine them with the rest of the ingredients and shape the mixture into cakes. (It’ll make about eight good-sized cakes.)

4. In a large saucepan, heat the 2 T. of vegetable oil over high heat. When the pan is hot, add the cakes and fry until they’re crispy, about 5-8 minutes per side.

5. While the cakes fry, heat the roe and sour cream over low heat in a small saucepan, crushing some of the eggs with the back of a wooden spoon. When the mixture has a saucy consistency (this will happen just as the sour cream warms), turn off the heat.

6. Serve the cakes topped by the sauce. A bed of sautéed greens goes nicely.

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