Recipe courtesy of the Idaho Department of Agriculture
idahopreferred.com

INGREDIENTS
½ pound smoked trout
1 pound Idaho Russet Potatoes
½ red bell pepper, finely diced
¼ cup thinly sliced green onions
1 teaspoon salt
½ teaspoon pepper
3 egg whites
2 cups fine bread crumbs
1 cup canola oil
Fresh dill or parsley for garnish

PREPARATION
> Bake potatoes in 400° oven or microwave until tender. Cool and grate as for hash browns. Dice smoked trout and remove any bones, discard skin. Combine potatoes, trout, red pepper, green onions and egg whites. Salt and pepper to taste.
> Form cakes in 2 ounce rounds that are approximately 2 inches in diameter and ¾ inch thick. Heat oil in non-stick skillet over medium heat. Press cakes into bread crumbs and immediately place in skillet.
> Cook until golden brown on one side, about 90 seconds, then flip and repeat on other side. Place cakes on paper towels to absorb excess oil. To serve, place one or two cakes on a warmed plate, drizzle with tartar sauce if desired, and garnish with wedge of lemon and sprig of fresh herb.