Bramble's Waystation Trout Cakes

Ingredients

• APPLE MUSTARD
• 1 1/2 pounds apples, peeled, cored, and diced
• 2 medium yellow onions, diced
• 1/2 small orange, thinly sliced and seeded
• 1 cup apple cider
• 1 cup water
• 1/2 cup packed dark brown sugar
• 1/3 cup smooth Dijon mustard
• 1/3 cup apple cider vinegar
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 whole star anise
• 4 whole cloves
• 3 sprigs fresh thyme
• TROUT CAKES
• 1 pound cooked or smoked trout, skin and bones removed and flaked
• 1/2 cup finely diced yellow onion
• 1 tablespoon butter
• 1/2 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 1/4 cup plain nonfat Greek yogurt
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill or chives
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil

Directions

1. 1

   Combine the apples, onions, orange, cider, water, brown sugar, Dijon, vinegar, cayenne, salt, star anise, cloves, and thyme in a large saucepan. Bring to a boil, cover, and cook for 10 minutes.

2. 2

   Reduce the heat to very low and simmer for about 1 hour, stirring occasionally and adding a splash of water only if the pan becomes dry.

3. 3

   Remove the apple mustard from the heat. Remove and discard the orange slices, star anise, cloves, and thyme, then blend the apple mixture until completely smooth.

4. 4

   Return the apple mustard to the saucepan and simmer uncovered over low heat for 15 to 20 minutes, stirring often, until thick and spreadable. Cool before serving.

5. 5

   Cook the diced onion in the butter over medium heat for 4 to 5 minutes, until translucent but not browned. Cool for 5 minutes.

6. 6

   Combine the trout, cooked onion, breadcrumbs, egg, Greek yogurt, Dijon, Worcestershire sauce, parsley, dill, and salt. Shape into 8 cakes.

7. 7

   Refrigerate the cakes for 20 minutes so the crumbs absorb moisture and the cakes hold together.

8. 8

   Heat the oil in a wide skillet over medium heat. Cook the cakes for 4 to 5 minutes per side, until golden and heated to 165°F in the center.

9. 9

   Serve 2 cakes with 1 tablespoon apple mustard. Refrigerate cooked cakes for up to 3 days or freeze for up to 2 months. Refrigerate apple mustard in a clean covered container for up to 2 weeks.