by Matthew Krenz

As the hotter days wind down and meteorological fall is upon us, we have a sweet spot with vegetables at the market before winter starts to sneak up on us. This makes a perfect app or hors d’oeuvre for a gathering. This dish is inspired by my wife’s roots in New Orleans, and my new affinity for trout fishing. Bringing a little low country to the Piedmont. I hope you enjoy it as much as I did.

Smoked Trout Corn Cakes
Serves: 8-12

Ingredients
2 c self-rising cornmeal mix
1/4 c self-rising flour
1 c buttermilk
2 eggs
3/4 c peppers, finely diced
3/4 c onions, finely diced
1/2 c celery, finely diced
2 cloves garlic, minced
1 c sweet corn kernels
8 oz pkg smoked trout, skin removed
3 tbsp cajun seasoning
3 tbsp oil, to sauté
salt and pepper to taste

Heat a sauté pan to medium, add your diced vegetables and garlic. Sweat until just tender. Season with a bit of salt, pepper and the Cajun seasoning. Allow to cool to room temperature.

In a mixing bowl, add your eggs, buttermilk, sauteed vegetables, corn and broken up smoked trout. Finish with the dry ingredients until combined.

Heat a sauté pan to medium high heat. Add a tablespoon of oil, then spoon a small amount of the corn batter to the pan. Lower heat to medium. Press it down gently to flatten it. Cook for a minute or two on each side, until cooked through. Remove and season with a bit of salt.

Lusty Monk Remoulade Sauce
Serves: 8-12

Ingredients
4 tbsp lemon juice
4 tbsp vinegar, tarragon or similar
4 tbsp lusty monk mustard
2 tbsp prepared horseradish
2 tsp paprika
2 tbsp ketchup
1/2 c celery, minced
1/2 c green onion, minced
1 lemon, zest
1/2 c sour cream
1 cup oil
dash hot sauce
salt and pepper to taste

Combine all ingredients except sour cream and oil in a mixing bowl. Slowly whisk the oil into the mix until fully combined. Add the sour cream and season to taste.

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