Springhills Trout Cakes with Pickled Beet Aioli

From our friend Anne-Marie Todd-Mowatt at Shoreline Cooking Studio in Southampton

Makes 26 mini cakes

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3/4 cup diced red onion
• 1 1/2 cups diced celery
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1/4 cup minced fresh flat-leaf parsley
• 1 tablespoon capers, drained
• 1/4 teaspoon hot pepper sauce
• 1/2 teaspoon Worcestershire sauce
• 1 1/2 teaspoons Old Bay Seasoning
• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper
• 1/2 pound cooked Trout, flaked
• 1/2 cup plain dry bread crumbs
• 1/2 cup good mayonnaise
• 2 teaspoons Dijon mustard
• 2 large eggs, lightly beaten
• For frying
• 4 tablespoons unsalted butter
• 4 tablespoons olive oil

Directions

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 minutes. Cool to room temperature. In a large bowl, add flaked trout – toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized trout cakes.

(Can be frozen at this point)

Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the trout cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

Pickled Beet Aioli

1/2 cup pickled beets, puréed

2-4 tablespoons mayonnaise

Mix together until desired consistency is reached.