AS SEEN ON GLOBAL NEWS – Planked grilled trout cakes, drizzled with honey infused with sage makes for an impressive and delicious appetizer. Soak planks in cold water for a minimum of 1 hour, prior to grilling.
Preparation Time: 30 minutes
Standing Time: 4 hours or overnight
Cooking Time: 5 minutes
Grilling Time: 40 minutes
Makes 8 cakes
1 cup (250 mL) Ontario Honey
1 tbsp (15 mL) chopped fresh Ontario Sage
1 tsp (5 mL) freshly ground black pepper
Trout Potato Cakes:
4 cups (1 L) mashed Ontario Yellow Flesh Potatoes
1 cup (250 mL) diced Ontario Red Onion
1/4 cup (50 mL) chopped fresh Ontario Parsley
1 tbsp (15 mL) chopped fresh Ontario Sage
1/4 tsp (1 mL) each salt and freshly ground black pepper
4 green onions, minced
1Ontario Egg Yolk
500 g boneless, skinless Ontario Rainbow Trout Fillets
1 cup (250 mL) dill pickle potato chips, coarsely crushed
In small saucepan, combine honey, sage and pepper; bring to simmer. Remove from heat; cover with lid. Let stand for 4 hours or overnight.
Trout Potato Cakes: In medium bowl, combine cooled mashed potatoes, red onion, parsley, sage, salt, pepper, green onions and egg yolk.
Cut trout into bite-size pieces. Stir trout and potato chips into potato mixture; mix well. Shape into eight 3-inch (8 cm) thick patties. Place patties on soaked cedar grilling planks over high heat (400°F/200°C). Close lid; grill 30 to 40 minutes until golden brown.
Place trout potato cakes on plates; drizzle with honey mixture and serve.
Nutritional information:
1 Cake
PROTEIN: 15 grams
FAT: 7 grams
CARBOHYDRATE: 59 grams
CALORIES: 362
FIBRE: 3 grams
SODIUM: 190 mg
