Smoked Trout & Scallion Cakes

Remove skin and bones from smoked fish. Crumble the flesh into a bowl (or food processor), checking for any stray bones.

Add breadcrumbs and mix with fork (or pulse) to combine.

Stir in eggs, green onions, dill, garlic and pepper; mix gently but thoroughly.

If there’s time, chill the mixture before forming the cakes.

Line a baking sheet with parchment paper.

Dip a round, metal, flat-bottomed, 1/4-cup measure in a bowl of ice water, then pack it lightly with the mixture.

Turn fish cake out onto the baking sheet, tapping to release it, if necessary. Repeat this until all the mixture is used up.

Bake the cakes now or cover and refrigerate until you’re ready to use them.

To serve: Heat oven to 350 degrees. Bake fish cakes until brown-tipped and hot all the way through, 10-15 minutes. Pierce the half-lemon with a fork to release juice then squeeze a few drops over each cake. Transfer to individual serving plates or a platter. Spoon a dollop of sour cream atop each cake. Garnish each one with a sprig of dill. Serve at once.