Sugartown Smoked Tasmanian Trout Cake Sandwiches w/ Tartar Sauce

Name: Sugartown Smoked Tasmanian Trout Cake Sandwiches w/ Tartar Sauce
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 1/2 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 1/2 cups vegetable oil, for pan frying; 1 pack Martin’s Famous Slider Rolls or Udi’s Classic Hamburger Buns; 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

smokedfoods.com

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...

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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 1/2 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 1/2 cups vegetable oil, for pan frying
1 pack Martin’s Famous Slider Rolls or Udi’s Classic Hamburger Buns
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