Trout Cakes With Peach Cilantro Relish

Total Time: 4 hrs 14 mins Preparation Time: 4 hrs Cook Time: 14 mins

Ingredients

• 72 ounces trout, rainbow
• 2 cups mayonnaise
• 2 cups breadcrumbs
• 1/2 cup cream cheese, softened
• 1 cup celery, minced
• 1/4 cup scallion, minced
• 1/2 cup red bell pepper, minced
• 2 teaspoons dry mustard
• 2 teaspoons phillips seafood seasoning
• 2 teaspoons worcestershire sauce
• 1 teaspoon parsley, minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large egg yolks
• 5 cups peach cilantro relish
• 2 lbs peaches
• 1/2 cup red onion, minced
• 1/2 cup lime juice
• 1/2 cup cilantro
• 1/8 teaspoon red pepper flakes

Recipe

• 1 note: the relish starts with the 2 pounds of peaches. also note this used commerical kitchen ware so times may vary.
• 2 fish: place fillets skin side down on lightly oiled baking sheets. bake at 400f five minutes or until trout is opaque. remove flesh and drain.
• 3 combine with all the fish ingredients except the 1/2 cup breadcrumbs and the relish. mix well and refridgerate overnight [or at least 4 hours.] form into 24 cakes. coat each with breadcrumbs. set aside until ready to cook.
• 4 cooking: sautee in lightly oiled skillet until both sides are golden brown then drain and serve with 1/3 cup relish for two cakes. one serving is two cakes.
• 5 they may be cooked ahead and reheat at 500f for 5 to 7 minutes. watch closely.
• 6 relish:.
• 7 combine all and chill for 2 hours.