With autumn in the air, our thoughts turn to the changing leaves, and where better to enjoy the colors than the mountain ranges of the South? Well, when it comes to mountain food, Sunburst Farms Smoked Trout is some of the best you can have.
We featured the farm in our print edition in 2014, so it seems a fitting time to share a seasonal trout recipe from Chef John Fleer, who has also graced our pages. This is a smoky play on the more common crab cake, and although the chef serves this with a smoked tomato vinaigrette at Canyon Kitchen in Cashiers, North Carolina, the possibilities are abundant. Serve with a dollop of sour cream, or use as a crowning top for a seasonal salad.
Smoked Sunburst Trout Cakes
from Chef John Fleer of Canyon Kitchen at Lonesome Valley, Cashiers, NC
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