Serves: 4
Total Calories: 836

LEMON CHIVE EMULSION
3/4 cup mayonnaise
1/4 cup olive oil
1 lemon (juice and zest)
1 tablespoon chopped parsley
1 tablespoon chopped fresh chives
POTATO CAKES
1/4 cup olive oil
2 tablespoons finely chopped onions
2 tablespoons finely chopped leeks white part only
2 tablespoons finely chopped celery
1 cup peeled, cooked, and crushed fingerling potato cooled
1/2 cup cooked potato puree (1 Yukon Gold potato, boiled, cooled, and pureed through ricer)
1 cup flaked boneless smoked trout
1 egg yolk
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh tarragon
1 teaspoon salt and pepper or to taste
4 eggs beaten with 2 tablespoons water
2 cups panko bread crumbs
canola oil for sauteing
fried parsnip crisps and fresh watercress to garnish (optional)

Thoroughly mix all emulsion ingredients in a nonreactive bowl and chill in the refrigerator.

In a large, heavy skillet, heat the oil over medium heat. Add onion, leek, and celery and cook until transparent, about 3–4 minutes. Cool.

In a large nonreactive bowl, fold together the sauteed mixture, potatoes, trout, egg yolk, herbs and spice blend. Divide into 4 balls and gently flatten to form small cakes.

Coat each cake in fl our, dip in egg wash, and then coat with panko.

In the skillet, heat about 1?2 inch canola oil over medium heat. Sauté the potato cakes until light golden brown, about 3–4 minutes on each side. Serve with the emulsion and garnish with parsnip crisps and watercress.

Nutritional Facts:

Serves: 4
Total Calories: 836
Calories from Fat: 597

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