Crispy on the outside, tender and flavorful on the inside, these smoked fish cakes are a delicious way to enjoy smoked trout. Packed with fresh herbs, bright lemon, and savory seafood seasoning, they're perfect as an appetizer, main dish, or even tucked into a sandwich.
Recipe Highlights
Uses smoked fish: A great way to repurpose smoked trout, salmon, or smoked rockfish.
Crispy & golden: Coated in seasoned breadcrumbs and baked (not fried!).
Fresh flavor: Lemon zest, parsley, and green onion keep them bright.
About Smoked Trout
Smoked trout is the star of these fish cakes, bringing a delicate smoky flavor that pairs beautifully with lemon, herbs, and a crispy breadcrumb coating. There's something special about catching trout from the rivers near our home and turning them into a meal the whole family enjoys.
I usually smoke my trout using my smoked trout recipe, but even store-bought works beautifully in this recipe. If you're lucky enough to have a great fishing season, smoke a big batch of trout and try making smoked trout dip, smoked fish crostini, smoked trout BLTs, and more!
Ingredient Notes
- Smoked Trout: I used smoked brook trout for this recipe, but you can use smoked rainbow trout, smoked salmon, smoked rockfish, or any other smoked fish!
- Breadcrumbs: I like to use homemade sourdough breadcrumbs, but store-bought breadcrumbs or panko breadcrumbs work great too.
- Seafood Seasoning: You'll notice this recipe doesn't have any salt! That's because the trout is already salty, and the seafood seasoning takes care of the rest. I like to use Old Bay seasoning but if you have a favorite seafood seasoning, feel free to use that!
- Dipping Sauce: A bright, citrusy dipping sauce completes the dish with just the right contrast. Don't skip it!
See recipe card for quantities.
How to Make Smoked Fish Cakes
There's something satisfying about mixing simple ingredients by hand and shaping them into rustic patties. Here's exactly how I make these smoked trout cakes in my own kitchen.
- Step 1: Preheat oven to 375°F. Line a large sheet pan with parchment paper. In a large bowl, combine ¾ cup breadcrumbs, eggs, mayonnaise, green onions, parsley, lemon juice, lemon zest, and 1 teaspoon seafood seasoning.
- Step 2: Add flaked trout to the bowl and gently combine. The mixture should be moist enough to stick to together, but not be sticky. If the mixture is too dry, add more mayonnaise, 1 tablespoon at a time.
- Step 3: In a flat bowl or plate, combine the remaining 1 ¼ cups of breadcrumbs with 2 teaspoons seafood seasoning and 2 tablespoons of olive oil. Set aside.
- Step 4: Scoop the trout mixture with a ¼-cup measuring cup.
- Step 5: Then gently shape each portion into a patty roughly the size of your palm.
- Step 6: Place the patty in the breadcrumb mixture, turning to coat both sides, and press gently so the crumbs adhere.
- Step 7: Place the breaded trout cakes on the sheet pan with parchment paper.
- Step 8: Bake for 15-20 minutes, or until the breadcrumbs are golden brown and the internal temperature reaches at least 160°F. Serve hot with dipping sauce. Enjoy!
Pro Tip
Don't overmix. Fold trout gently so the cakes stay light and flaky.
Dipping Sauce Instructions
While the trout cakes are baking, prepare the dipping sauce.
- Step 1: Add all sauce ingredients to small bowl.
- Step 2: Stir to combine and refrigerate until ready to use.
Variations
Swap the fish: Use smoked salmon, whitefish, or even canned smoked mackerel.
Add spice: Mix in minced jalapeño, red pepper flakes, or hot sauce for heat.
Gluten-free: Use gluten-free breadcrumbs or crushed rice crackers.
Troubleshooting Smoked Fish Cakes
Even when you follow a recipe exactly, things don't always turn out as planned. If your smoked fish cakes give you a little trouble, these quick fixes will help get them back on track.
Falling apart while shaping or cooking? Chill the mixture for 20-30 minutes before forming cakes. If still too loose, mix in 2-3 tablespoons of breadcrumbs until it holds together when pressed.
Too wet or sticky? Add more breadcrumbs 1 tablespoon at a time until the mixture feels tacky but not gluey.
Too dry or crumbly? Fold in 1-2 tablespoons of mayonnaise or a splash of lemon juice to bring back moisture.
Overly salty? Smoked fish is naturally salty. Use unsalted breadcrumbs and decrease the amount of seafood seasoning. Balance with more lemon juice or a spoonful of sour cream in the mix.
Not crisp enough? Brush cakes lightly with oil before baking, or finish under the broiler for 2-3 minutes for extra crunch.
Serving Suggestions
These smoked trout cakes are a versatile dish that can be enjoyed in various settings. Serve them as an appetizer at your next brunch, perhaps alongside a refreshing fennel & orange salad with citrus vinaigrette. For a heartier meal, pair them with grilled potatoes with garlic and thyme or mashed potatoes.
However you serve them, their smoky flavor, crispy coating, and bright dipping sauce are sure to make them a standout on the table. If you love this recipe, check out these other wild-caught fish recipes!
Recipe FAQs
Fish cakes need a binder to hold everything together. Typically, a combination of eggs, mayonnaise, and breadcrumbs works best. The eggs provide structure, the mayo adds moisture, and the breadcrumbs absorb excess liquid to keep the cakes from falling apart.
Fish cakes can be pan-fried, baked, or even air-fried, depending on your preference. Pan-frying gives them a crisp, golden crust, while baking (like in this recipe) keeps them lighter and hands-off. If you have an air fryer, that's another great option for a crunchy finish without much oil.
Yes! Mix and shape the patties, coat them in breadcrumbs, and refrigerate up to 24 hours before baking. You can also freeze them (unbaked) for up to 2 months.
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Thank you!
Annie
📖 Recipe
Smoked Trout Cakes
Ingredients
Smoked Trout Cakes
- 1 lb smoked trout, flaked (about 4 cups)
- 2 cup breadcrumbs, divided
- 2 large eggs
- ⅓ cup mayonnaise
- ¼ cup green onions, finely chopped
- 2 tablespoon parsley, finely chopped
- 3 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon seafood seasoning (Old Bay), divided
- 2 tablespoon olive oil
Dipping Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoon spicy brown mustard
- 2 tablespoon fresh lemon juice
- 2 teaspoon lemon zest
- 1 tablespoon parsley, finely chopped
- 1 tablespoon dill, finely chopped
- 1 teaspoon seafood seasoning (Old Bay)
Instructions
- Preheat oven to 375°F. Line a large sheet pan with parchment paper.
- In a large bowl, combine ¾ cup breadcrumbs, eggs, mayonnaise, green onions, parsley, lemon juice, lemon zest, and 1 teaspoon seafood seasoning.
- Add flaked trout to the bowl and gently combine. The mixture should be moist enough to stick to together, but not be sticky. If the mixture is too dry, add more mayonnaise, 1 tablespoon at a time.
- In a flat bowl or plate, combine the remaining 1 ¼ cups of breadcrumbs with 2 teaspoons seafood seasoning and 2 tablespoons of olive oil. Set aside.
- Scoop the trout mixture with a ¼-cup measuring cup, then gently shape each portion into a patty roughly the size of your palm.
- Place the patty in the breadcrumb mixture, turning to coat both sides, and press gently so the crumbs adhere.
- While the trout cakes are baking (instructions below), prepare the sauce. Combine all sauce ingredients in a small bowl and refrigerate until ready to use.
- Place the breaded trout cakes on the sheet pan with parchment paper. Bake for 15-20 minutes, or until the breadcrumbs are golden brown and the internal temperature reaches at least 160°F. If the cakes are not browned to your liking, you can broil them for 2-3 minutes.
- Serve hot with dipping sauce. Enjoy!
Notes
- I used smoked brook trout for this recipe, but you can use smoked rainbow trout, smoked salmon, smoked rockfish, or any other smoked fish!
- I like to use homemade sourdough breadcrumbs, but store-bought breadcrumbs or panko breadcrumbs work great too.
- You'll notice this recipe doesn't have any salt! That's because the trout is already salty, and the seafood seasoning takes care of the rest of the saltiness needed. I like to use Old Bay seasoning.
- A bright, citrusy dipping sauce completes the dish with just the right contrast. Don't skip it!
- Don't overmix. Fold trout gently so the cakes stay light and flaky.
Anonymous says
Delicious, had some smoked trout, didn't know what to do with it..... perfect. I added about a half pound of lions mane mushrooms(raw), chopped and cooked to about 12 oz of smoked trout from last week.
It worked out perfectly.
I chopped the lions mane into small pieces and cooked with about 2 tablespoons of water untill dry, stirring occasionally. Allowed them to cool and added with the trout.
Great recipe!
Annie Weisz says
What a fun idea! I love that you used what you had on hand. Thanks for sharing!
Annie Weisz says
We love making these trout cakes for a simple weeknight dinner. I hope you enjoy them as much as we do!