Pickled Corn Relish On A House Smoked Trout And Crabmeat Cake
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
47
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
6 cloves
Garlic (minced)1 cup
Red Pepper (small diced)450 g
Smoked Trout (flaked)1
Salt1 cup
Mayonnaise1 tbsp
Lemon Juice2 tbsps
Dijon Mustard2 tbsps
Seasoning (blackening)1 tbsp
Red Pepper Sauce (hot)1 tbsp
Celery Salt2 tbsps
Worcestershire1 cup
Red Onion (small diced)1 cup
Celery (small diced)1 cup
Sugar1 tsp
Mustard Seed1 tsp
Celery Seed1 cup
Apple Cider Vinegar1 cup
WaterDirections:
1
Saute yellow onion and garlic in olive oil until soft
2
Add green and red peppers and saute for another 3 minutes, then remove from heat and allow to cool
3
In a medium mixing bowl, add smoked trout, crabmeat, and chilled pepper and onion mix
4
Fold in remoulade, egg whites, green onions, and 1/2 of the panko bread crumbs
5
Season, to taste, with salt and pepper
6
Mold to desired size and roll into remaining bread crumbs
7
Pan fry in olive oil, 2 minutes per side
8
Note: A viewer, who may not be a professional cook, provided this recipe
9
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results
10
Mix together in mixing bowl
11
Refrigerate
12
Husk the corn and cut the kernels off the cob
13
Combine all ingredients, except the corn, in a pan and simmer for 15 minutes
14
Add the corn and simmer for 5 more minutes
15
Cool and serve