Smoked Trout Cakes – Garden & Gun

Ingredients

• 5 lb. rainbow trout
• 5-6 quarts herb brine
• 5 bay leaves
• 2 tbsp. black peppercorns
• 1 oz. fresh thyme
• 1 oz. fresh parsley
• 1 oz. tarragon
• ½ cup brown sugar
• 1 cup kosher salt (or smoked salt if using oven)
• 1 lemon, sliced
• 1 gallon water
• 3½ lb. smoked rainbow trout
• 2 medium eggs
• 3 scallions, sliced diagonally, green and white parts separated
• ¼ cup Italian parsley, chopped
• ½ cup red onion, minced
• 1¼ cups mayonnaise
• ¼ cup Dijon mustard
• 1½ tbsp. Tabasco sauce
• ½ tbsp. Worcestershire sauce
• ½ tsp. cayenne powder
• 1½ lemons, juiced and zested
• ½ tbsp. kosher salt
• ½ tsp. freshly ground black pepper
• 2 cups panko breadcrumbs, divided into individual cups