I’d never made fish cakes using fresh trout before. As someone who has fished for (I had to give it up a few years ago) and enjoyed eating trout my entire life, something just didn’t seem right about using fresh trout for fish cakes. Maybe that’s because I’ve always made fish cakes with leftover cooked fish from the night before (cod, haddock, sometimes salmon) – never fresh trout. On a few desperate occasions, of which I’m not proud of, I’ve even used canned tuna. So this was a first for me. And, as it turned out, a very tasty first.
I pan fried the trout, let it cool, removed the skin and bones, and broke it up into small pieces.
The trout was added to a large bowl and mixed with two eggs, bread crumbs, diced green onion, Old Bay Seasoning, and then formed into breakfast sausage-sized patties.
Fry them in a pan with hot oil until brown, turning as needed.
I enjoy them just as they are, but most folks prefer eating them with some type of dipping sauce.