Steelhead Trout Cake with Sautéed Chanterelles and Balsamic Drizzle

Recipe courtesy of Estate Chef Gretchen Stoops Luongo


1 lb. steelhead trout, boned, skinned, and cut into ¼ in dice

4 slices fresh white bread, crumbled into small pieces (a little smaller than the fish), divided in ½

2 Tbsp. milk

2 Tbsp. butter, chilled and finely diced

1 Tbsp. chopped chives

½ tsp. fresh lemon zest

Salt & Pepper to taste

4 oz chanterelle mushrooms, cleaned well, and roughly, but mostly evenly, chopped

¼ C olive oil, divided in half

2 Tbsp. minced shallot

1 tsp. minced garlic

Salt & Pepper to taste

Balsamic glaze, or ½ cup balsamic reduced to 2 Tbsp.


Small amount of chives, cut into ½ in length

Soak ½ the bread pieces in milk until the milk has been absorbed. Gently mix in the fish, butter, chives, lemon zest, salt and pepper. Set aside for at least 30 minutes, or up to overnight, in the fridge. When ready to cook, shape the mixture into the desired-sized cakes, about 2/3 of an inch thick, and roll in the remaining fresh breadcrumbs.

Lightly salt the mushrooms, then sauté in 1 Tbsp. of olive oil until all of the moisture evaporates. Add the shallot and garlic and a bit more salt and pepper and continue to sauté until the shallot is translucent and the mushrooms are nicely browned.

In a skillet, heat remaining 3 tablespoons of olive oil over medium heat. Place steelhead cakes in pan and cook on each side until crisp and lightly browned, about 3-4 minutes per side, depending on size. Top each with a little bit of mushroom, a small drizzle of balsamic, and 2 pieces of cut chive, in an “X” shape on top.

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