In 2007 Rex Goudie was riding the wave of celebrity brought by his turn on Canadian Idol. At that point, no Newfoundlander had ever made it to the final two. Unfortunately, Rex missed out on ultimate victory, but his fame continued nonetheless, especially in his native province. Rex was one of our first guests on One Chef One Critic and we found him to be just as genuine as he seemed on screen. Rex, Steve, and I made steelhead trout cakes. They were the largest fish cakes he’d ever seen. (Me too.) I think we managed to fit only four into a very large frying pan. You have our permission to make yours smaller.
- Yield: 4 Servings
- 1½ lb (680 g) cooked steelhead trout or salmon, flaked
- ½ onion, finely chopped
- 1½ lb (680 g) cooked potato, coarsely chopped
- 1 dill pickle, finely chopped
- 2 tbsp (30 ml) mayonnaise
- 1 tsp (5 ml) mustard
- 1 tsp (5 ml) parsley, chopped
- salt and pepper to taste
- 2 hard cooked eggs, chopped
- 2 eggs
- 1 tbsp (15 ml) 2% milk
- flour, seasoned with salt and pepper
- ½ cup (125 ml) clarified butter
- lemon wedges
- Mix the trout, onion, potato, and all ingredients except raw eggs, milk, flour, butter, and lemon together thoroughly by hand. Form into 8 rounded and slightly flattened portions.
- Beat eggs together with milk. Heat butter in frying pan on medium high. Lightly flour fish cakes and dip into egg coating. Fry cakes until golden on each side and heated through.
- Serve with a lemon wedge garnish.