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zucchini cakes with smoked trout |
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Tuesday, 25 May 2010 |
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zucchini cakes with smoked trout
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I created this recipe for an article in Bon Appetit and they've become a favorite go-to appetizer because they are so fresh and unexpected. You can use smoked salmon or smoked sturgeon instead of the trout and they can be made a day ahead and reheated before serving. Serve with sparkling wine or champagne.
photo: Patricia Heal for Bon Appetit
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serves 8
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prep time: 30 minutes |
cook time: 10 minutes |
1 pound zucchini
1 teaspoon salt
1/4 cup all-purpose flour
2 tablespoons grated parmesan cheese
2 tablespoons minced shallot
1 large egg plus 1 egg white, beaten
canola oil
1/3 cup sour cream
2 ounces smoked trout or smoked salmon
chopped fresh dill or dried dill weed
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Grate the zucchini in a food processor or by hand, then transfer to a colander; add salt and toss zucchini to coat. Set colander over a dinner plate and place a smaller plate inside the colander right on top of the zucchini. Place a weight on the smaller plate (such as a soup can) and let the zucchini stand for 20 minutes to press out liquid. Remove zucchini from colander and squeeze dry in a clean dishtowel.
Line a rimmed baking sheet with parchment paper. In a medium bowl, stir together the zucchini, flour, parmesan and shallot. Add the beaten eggs and stir very well. Brush a nonstick skillet with enough oil to coat; place over medium-high heat. Working in batches, scoop about 2 teaspoons of the zucchini mixture from bowl and place in pan; pat down slightly to create a small pancake. Cook until cakes are golden brown on both sides, turning once, about 1-1/2 minutes per side, and adding more oil between batches as necessary. Transfer cakes as they are cooked to lined baking sheet and keep warm in a low oven until all cakes are cooked. (Can be done 1 day ahead; refrigerate cooled cakes, covered. To serve, reheat in a 325° oven for 10 minutes.)
To serve, top each cake with a small dollop of sour cream and a bit of smoked fish. Arrange on a serving platter and sprinkle a few pinches of dill over all.
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