Smoked Trout Cakes with Apple-Horseradish Creme Fraiche and Salmon Caviar

Smoke Trout Cakes
1 pound smoke trout fillet
1 medium shallot, minced
1 1/2 tablespoon egg, mixed well
1/4 cup mayonnaise
2 tablespoons capers
1 tablespoon lemon juice
1/2 teaspoon lemon zest
2 tablespoons cream
1 teaspoon dry sherry
dash of Tabasco
dry unseasoned bread crumbs
salt and white pepper
olive oil

In a medium mixing bowl combine the shallot, egg, mayonnaise, capers, lemon juice, lemon zest, cream, sherry, and Tabasco. Discard the trout skin and any bones. Flake the smoked trout into the mixture. Season to taste with salt and pepper. Mix well. The mixture will be quite liquid. Add just enough bread crumbs to firm the mixture enough to form cakes. Saute the cakes in the olive oil over a medium flame until golden brown.
Apple Horseradish Creme Fraiche
1/2 cup creme fraiche (Sour cream may be substituted. The results will not be the same but still delicious.)
2 Tablespoons coarsely grated raw apple
1 teaspoon prepared horseradish (not the cream style)
Pinch of salt

Squeeze the juice from the grated apples. In a small mixing bowl combine the creme fraiche (or sour cream), grated apple, horseradish, and salt.

To assemble, top each cake with a small dollop of the apple horseradish creme fraiche. Then crown each with a few berries of salmon caviar. Garnish each with a small sprig of parsley. Serve warm.

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