1 ½ pounds wild trout, bones and skin removed and small-diced
4 slices fresh bread, ground into large crumbs, divided in half
2 Tbsp. whole milk
2 tsp. Meyer lemon zest, divided
1 Tbsp. minced chives
3 Tbsp. butter, cut into small dice
salt & pepper to taste
2 C baby arugula
½ C fennel bulb, shaved
¼ C + 1 Tbsp olive oil
1 tsp balsamic vinegar
½ C crème fraiche
1 Tbsp. Meyer lemon juice
Fresh cracked black pepper
Drizzle the milk over half of the breadcrumbs in a large bowl. Sprinkle 1 teaspoon of the zest and all the chives over top and let sit 5 minutes. Season the diced salmon with salt and pepper and add to the bowl, along with the butter pieces, and gently fold all together. Refrigerate for at least 30 minutes and up to overnight to firm up. Shape into desired-sized cakes and roll in remaining breadcrumbs.
Chill in the refrigerator until ready to cook.
Heat ¼ cup olive oil in a nonstick skillet over medium-high heat. Add trout cakes and cook, turning once, until lightly browned, crisp, and cooked through, about 5-8 minutes total, depending on the size. Place on a paper-towel lined plate until ready to serve.
Meanwhile, toss arugula and shaved fennel with 1 tablespoon of olive oil, the balsamic vinegar, and a good pinch of salt and pepper. Whisk crème fraiche, lemon juice and remaining 1 teaspoon of lemon zest in a small bowl. Place the Steelhead cakes on a serving plate and top with a drizzle of lemon crème fraiche, and crack fresh pepper over top. Add the arugula and fennel salad to the plate and enjoy with your favorite St Supéry Estate wine.
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