Wilson Mill Farms trout cakes served with West Virginia mircrogreens and Blue Smoke Hot Red Pepper Jelly Vinaigrette
HQ 89 | SPRING 2015
West Virginia is a region filled with delicious food. This dish, made solely from Appalachian ingredients, is a great way to celebrate your Mountain State pride.
At the Mountwest Center for Culinary Arts, chefs and cooks learn to create and prepare recipes that train them for exciting and dynamic careers in the hospitality and food service industry. Isabel Cross, lead chef instructor at the Mountwest Center for Culinary Arts, and her team of students specially created this recipe for The Greenbrier’s Cast Iron Cook-Off competition.
The result? A delicious, unique appetizer perfect for any season. The trout cakes are crispy on the outside and soft on the inside, and the red pepper jelly vinaigrette is the perfect, flavor-enhancing kick to this West Virginia-inspired recipe.
Wilson Mill Farms Trout Cakes
Ingredients:
1 ½ cups WV flaked trout
(half smoked and half fresh)
2 tablespoons (generous) chopped green onion
3 teaspoons coarsely chopped drained capers
1 tablespoon grated (or finely chopped) red pepper
½ teaspoon grated lemon peel
1 teaspoon lemon juice
¼ teaspoon freshly ground pepper
1 large egg (slightly beaten)
¼ cup whipping cream
½ cup panko bread crumbs
(slightly crushed)
For Crumb Mixture:
½ cup panko bread crumbs
(slightly crushed)
2 tablespoons finely grated
parmesan
¼ teaspoon salt
Preparation: Combine all ingredients and mix well. Form cakes in desired shape and dredge in crumb mixture. Heat cast iron skillet and sear cakes until brown. Set aside and drain oil. Served hot.
Blue Smoke Hot Red Pepper Jelly Vinaigrette
Ingredients:
6 ounces hot red pepper jelly
2 tablespoons grated onion
1 tablespoon lime zest
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon salt
¼ cup vegetable oil
Preparation: Combine all ingredients except the oil. Slowly whisk in oil. Season microgreens with Vinaigrette.
