Labor Day Weekend is the unofficial send-off to summer—one last chance to fire up the grill, gather friends and family, and savor those long, easygoing days before fall sets in. And what better way to celebrate than with a recipe that’s fresh, flavorful, and just a little bit unexpected?
Meet your new holiday weekend showstopper: Sugartown Smoked Tasmanian Trout Cakes. Think crab cake vibes, but elevated with the rich, smoky flavor of hot-smoked Tasmanian Trout. Crispy on the outside, tender and flaky inside, these cakes pair perfectly with a tangy homemade tartar sauce, crisp lettuce, and a slice of tomato or pickled cucumber.
Why Tasmanian Trout Is the New Salmon
For years, salmon has been the star of the seafood world - but Tasmanian trout is quickly stepping into the spotlight. Prized for its clean, delicate flavor and buttery texture, Tasmanian trout offers a taste experience that’s both luxurious and approachable. It’s raised in the cool, pristine waters off the coast of Tasmania, which gives it a naturally vibrant color and a flavor profile that’s slightly sweeter and less oily than many salmon varieties.
When hot smoked, like Sugartown’s Smoked Tasmanian Trout, the fish develops a deep, savory richness that rivals any smoked salmon - but with its own unique character. It’s a perfect choice for food lovers who want to try something new while still enjoying the comfort of a familiar preparation.
Perfect for Labor Day Weekend Gatherings
Whether you’re hosting a backyard cookout, a beach picnic, or just a laid-back dinner on the porch, these trout cakes are the perfect way to say goodbye to summer in style. Make them slider-size for a fun appetizer or sandwich-size for a filling main dish. Serve them on toasted rolls with a generous dollop of tartar sauce and watch them disappear.
Flavor Twist Ideas
- Swap the dill pickles in your tartar sauce for Fishtown Pickle Project’s Habanero Dill to give your trout cakes a spicy kick.
- Add a bed of arugula and thin-sliced red onion to your sandwich for a peppery, zesty finish.
- Try them with one of Sugartown’s other hot smoked options - like our Hot Smoked Salmon - for a whole new flavor profile.
Make-Ahead Friendly
You can shape the patties earlier in the day and refrigerate them until you’re ready to fry, so you’re not stuck in the kitchen while everyone else is relaxing and enjoying their holiday weekend.
Yield: 5-6 patties or 10-12 mini patties
Ingredients:
- 1/2 pound Sugartown Smoked Tasmanian Trout Filet
- 1/2 medium onion, minced
- 2 tablespoons butter (for dairy free, use Earth Balance)
- 1 cup Ritz crackers or breadcrumbs (for gf, use Aleia’s)
- 1 tablespoon Dijon mustard
- 1.5 tablespoons Old Bay Seasoning
- 2 eggs, lightly beaten
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/2 cup parsley, chopped (flat leaf or curly)
- 1-1.5 cups vegetable oil, for pan frying
- 1 pack Martin’s Famous Slider Rolls or Udi’s Classic Hamburger Buns
Tartar Sauce Ingredients:
- 1/2 medium lemon
- 1 small shallot
- 2 dill pickle spears (try Fishtown Pickle Project's Philly Dilly Deli, a Philly Favorite)
- 2 tablespoons drained nonpareil capers
- 2 tablespoons fresh parsley leaves, fresh dill, or a combination
- 1 cup mayonnaise
- Freshly ground black pepper, to taste
Instructions:
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Sauté for flavor. In a small pan over medium heat, melt butter and cook the minced onion until soft and translucent, but not browned. Remove from the pan and set aside to cool.
- Smash with satisfaction. Prepare your breadcrumbs by crushing Ritz crackers, your favorite breadcrumbs, or a gluten-free version like Aleia’s. Place them in a plastic bag and crush into fine crumbs—oddly satisfying and a great stress reliever.
- Build the flavor base. In a large mixing bowl, combine the cooled onions, crushed crackers or breadcrumbs, Dijon mustard, Old Bay seasoning, mayonnaise, Worcestershire sauce, lightly beaten eggs, and chopped parsley. Stir until the mixture is evenly combined.
- Break it down gently. Open the package of Sugartown Smoked Tasmanian Trout, peel off the skin, and gently break the flesh into large chunks with your hands. Add the trout to the breadcrumb mixture and fold it in just until combined—avoid overmixing to keep the texture light.
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Shape with care. Divide the mixture into equal portions so your cakes are similar in size. Shape each portion into a patty and place them on a plate. Refrigerate for about 20 minutes to let the crumbs absorb moisture, which will help the cakes hold together when cooking.
- Fry to golden perfection. Heat enough oil in a large skillet to coat the bottom over medium-high heat. Fry the cakes in batches without crowding the pan, cooking 4–6 minutes per side until golden brown. Transfer to a paper towel–lined plate to drain any excess oil.
- Toast for extra flavor. Pour off most of the frying oil, leaving a light coating in the pan, and toast your sandwich bread until golden brown for an extra layer of flavor.
- Assemble the ultimate bite. Place a smoked trout cake on the toasted bread and top with a generous dollop of tartar sauce. Add sliced tomato, pickled cucumber and onion, or crisp lettuce for freshness and crunch. Serve immediately and enjoy.
Tartar Sauce Instructions:
Prep the ingredients – As you go, add each prepared ingredient to a medium bowl:
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- Juice ½ medium lemon until you have about 1 tablespoon.
- Finely chop 1 small shallot (about 2 tablespoons).
- Coarsely chop 2 dill pickle spears (about ⅓ cup) and 2 tablespoons drained nonpareil capers.
- Finely chop the leaves and tender stems from 2 tablespoons of fresh parsley, fresh dill, or a combination.
- Mix the base: Add 1 cup mayonnaise to the bowl and stir everything together until well combined.
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Season: Taste and season with freshly ground black pepper to your liking.
- Let the flavors meld: Cover and let the tartar sauce sit for 30 minutes before serving.
Storage: Store in an airtight container in the refrigerator for up to 1 week. Stir before using.
This Labor Day Weekend, celebrate the season’s grand finale with flavor worth remembering! Make these Smoked Tasmanian Trout Cakes before your guests arrive and send summer off in relaxed style.
For more smoked goodness and recipe inspiration, follow Sugartown Smoked Specialties on Instagram, Facebook, and Pinterest.