Ingredients

• 1 1/2 cups flaked smoked trout
• 2 tablespoons chopped green onion
• 2 teaspoons coarsely chopped drained capers
• 1/2 teaspoon grated lemon peel
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 1/4 cup whipping cream
• 1 cup panko bread crumbs (pulsed in blender for couple seconds), divided
• 2 tablespoons vegetable oil, plus more as needed
• 1 cup sour cream
• 2 tablespoons grated fresh or prepared horseradish
• 1/8 teaspoon paprika
• 1/8 cup chopped chives
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

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Instructions

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. Place remaining bread crumbs in shallow dish then roll cakes in bread crumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches cook fish cakes until golden brown about 3 minutes per side. Add more oil, as necessary, then serve with horseradish cream.
2. In a medium serving bowl, combine sour cream, horseradish, paprika, chives, garlic, salt and pepper until blended.