The light, bright green flavours of mint and summer-fresh peas are a perfect foil for the rich, fatty depth of trout. Any sort of trout will do and can even be switched out for char or wild salmon, but for this recipe we used farmed trout. A versatile recipe, the trout mixture can be rolled into one-bite hors d’oeuvres, full-sized burgers, or even pressed into a loaf pan for a new take on meatloaf.
Any sort of trout will do, and can even be switched out for char or wild salmon, but for this recipe we used farmed trout. A versatile recipe, the trout mixture can be rolled into one-bite hors d’oeuvres, full-sized burgers, or even pressed into a loaf pan for a new take on “meatloaf.”
Tip: If you don’t want to fry up the skin and enjoy it salted and crispy – as I do! – give it to your pet; dogs, cats, even chickens will gobble up this healthy, omega-3-rich snack.
Makes 3/4 cup Spicy Tahini Mayo
- 1 cup cooked and cooled quinoa
- 1 lb farmed trout filets, skin-off (about 1 ½ cups chopped)
- 3 green onions; white and tender green parts, roots trimmed and discarded
- 2 free-run eggs
- ¼ cup finely chopped fresh mint leaves; stems discarded
- ½ teaspoon sumac powder
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 1/3 cup fresh or frozen young or “petit pois” peas; if using frozen peas do NOT thaw
- ¼ cup good quality free-run egg mayonnaise
- ¼ cup tahini (sesame paste)
- 2 – 3 tablespoons Asian chili garlic sauce or other favourite hot chili sauce
- 2 tablespoons fresh lemon juice
- 4 buns or small pita breads
- ½ an English cucumber, very thinly sliced
- ½ large or 1 small red onion, very thinly sliced (optional garnish)
- About 2 tablespoons or more as needed oil for frying
- 1 tablespoon water
- Cook quinoa according to package directions; set aside to cool completely.
- Skin the trout, or bring it home from the fish counter already skinned. Rinse in ice cold water and pat dry on clean kitchen towel.
- Once dry, cut the skinned fish into large chunks and add to the bowl of a food processor. Pulse until you have a mixture of coarsely and finely chopped fish. Some will also be reduced to a paste-like consistency, that’s fine.
- Transfer minced fish to a large bowl; replace the food processor bowl back on the machine. Add the coarsely chopped green onions, eggs and mint; pulse until finely chopped and well blended; transfer this mixture to the bowl with the minced fish.
- To the large bowl containing the fish and green onion mixture, add the quinoa, sumac, salt, pepper; stir well to combine completely. Getting your hands in at this point is very helpful and the best way to get a good, thorough mix.
- Add the fresh or frozen peas; blend in to evenly distribute, then form into burgers – 4 generous patties – and set aside in the fridge until ready to fry.
- To make the Spicy Tahini Mayo, add the mayonnaise, tahini, chili sauce, lemon juice, and water to a medium bowl; whisk until fully blended. If the sauce is too thick, add a bit more water and continue to whisk until smooth.
- Into a heavy, large skillet over medium heat, add the oil and fry the patties until golden on the first side – about 3 – 5 minutes, flip and continue to fry for a further 3 – 5 minutes, until golden on the second side too. Do not over-cook or the burgers will be dry.
- Serve on your favourite bun, pita bread, or even in a lettuce wrap and garnish with a generous dollop of the Spicy Tahini Mayo, cucumber and onion.
Makes 4 burgers and about ¾ cup Spicy Tahini Mayo; left over mayo will keep, covered, in the fridge for up to 4 days.
From Hudson, Quebec, now living in Port Hope, Ontario, Signe is a restaurant chef-turned-writer who tells award-winning stories and creates delicious recipes for such publications as: LCBO’s Food & Drink, Manna Pro Hearty Homestead, The Harvest Commission, and Today’s Parent; she published her first book – Happy Hens & Fresh Eggs; Keeping Chickens in the Kitchen Garden with 100 Recipes – in 2015. She studied Fine Art History and Humanities at the University of Toronto, and York University; she graduated with honours from OCAD University; she earned her Wine Specialist Certificate from George Brown College.