Chicken Topped With Red Pepper Coulis and Trout Cakes

Once again, Costco chicken was on the menu. Larry thinks I need to write a cookbook on just how to use Costco chicken. Maybe? Who knows? If I were to do that, this recipe would most definitely be on it. 🙂 I made a roasted red pepper coulis Smoked Pork Loin With Roasted Pepper And Herb Coulis that I topped the chicken with, along with some delicious trout cakes. I served it all over a bed of wild rice with asparagus on the side, and a cool, crisp Pinot Grigio to complete the meal.

I am still creating recipes for my Cole’s Tinned Fish, Smoked Salmon Salad With Lemon Basil Vinaigrette, and I used the smoked trout this time. I created a recipe for trout cakes, very similar in style to my Maryland crab cakes. Chicken and Crab Cakes Of course I used different seasonings and bold flavors to really bring out and highlight the flavors of the smoked trout.

Smoked Trout Cakes

I used two tins of the Cole’s Smoked Trout for this recipe. It made 9 small cakes.

2 tins smoked trout, drained

1/2 poblano pepper, diced fine

1 TBSP pickled onions, diced fine Pickled Onions

1 tsp capers, drained

2 tsp lemon juice

1/2 cup chipotle mayonnaise

1 tsp chipotle Tabasco sauce

1 egg

1/2 cup Panko bread crumbs

1-2 TBSP either chopped parsley and/or fresh lemon verbena or cilantro – I used lemon verbena since it has taken over my backyard and I have tons of it.

Mix everything together well and form into small balls. Place on a baking sheet lined with parchment paper and refrigerate for at least 30-60 minutes before baking.

When ready to cook, preheat the oven to 400*F or 200*C and bake for about 15-20 minutes, or until lightly golden and set.

You can enjoy these delicious trout cakes as is, or as part of a meal, like I did. I loved them with the chicken and roasted pepper coulis. The flavors all really came together well.

Be creative and play with your food, like I always say. Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.