Smoked fish cakes with horseradish cream

1 1/2 cups flaked smoked trout or smoked whitefish
2 tablespoons chopped green onion
2 teaspoons drained capers
1/2 teaspoon grated lemon peel
1/4 teaspoon ground pepper
1 large egg, beaten to blend
1/4 cup whipping cream
1 cup fresh breadcrumbs from French bread

2 tablespoons (about) vegetable oil
Horseradish Cream (recipe follows)

• Combine fish, green onion, capers, lemon peel and pepper in medium bowl.
• Season with salt
• Stir in egg, cream and 1/2 cup breadcrumbs to blend.
• Form mixture by 1/4 cupfulls into eight 1/2-inch thick fish cakes
• Place remaining ½ cup breadcrumbs in shallow dish.
• Roll fish cakes in breadcrumbs, coating completely
• Heat 2 tablespoons oil in large skillet over medium heat.
• Working in batches and adding more oil as necessary, cook fish cakes until golden brown, about 3 minutes per side.
• Serve immediately with Horseradish Cream

Horseradish Cream

1 cup sour cream
2 tablespoons grated fresh horseradish or drained prepared horseradish
1/8 teaspoon paprika
1 garlic clove, minced

• Combine sour cream, horseradish, paprika and garlic in small bowl until well blended.
  Season to taste with salt and pepper
• Cakes can be made ahead up to the point of cooking, covered and refrigerated.

Notes:

• Used Smoked Whitefish Fillets, flavor very mild. Consider using fresh tarragon and/or dill and decreasing or eliminating capers
• Consider adding a little cayenne pepper
• Horseradish Cream is very fresh. Don’t make too far ahead of time
• Mustard Dill Sauce is also very nice with fish cakes
• Would be very nice for light lunch, brunch, or appetizer