Courgette Cakes with Smoked Trout

Ingredients for Courgette Cakes with Smoked Trout

• 450g courgette, trimmed, coarsely grated in processor

• 1 colher de chá de sal

• 30g de farinha de trigo

• 2 tablespoons finely grated Parmesan cheese

• 2 colheres de sopa de chalota picada

• 1 large egg plus 1 large egg white, beaten to blend

• 1/2 colher de chá de pimenta-do-reino moída na hora

• Azeite de canola (para fritar)

• 80ml (about) soured cream

• 60g smoked trout or smoked salmon, broken into 1 x 1/2-inch pieces

• Chopped fresh dill

Place courgette in colander set over bowl; sprinkle with salt and toss to coat. Place small plate atop courgette to weigh down. Let stand 30 minutes to drain.

Squeeze courgette as dry as possible in kitchen towel. Transfer courgette to medium bowl. Stir in flour, Parmesan, and shallot, then stir in beaten egg mixture and pepper.

Line large rimmed baking sheet with parchment paper. Brush large nonstick skillet with enough oil to coat; heat over medium-high heat. Working in batches, drop courgette mixture into skillet by scant 1 tablespoon fuls, spacing apart. Using spatula, flatten cakes to 2-inch rounds. Cook until golden on bottom, brushing skillet with more oil as needed between batches, about 1 to 1 1/2 minutes per side. Transfer cakes to prepared baking sheet. DO AHEAD: Can be made 1 day ahead. Cool completely, then cover and chill. Rewarm uncovered in 163°C oven until heated through, about 10 minutes.

Place warm courgette cakes on platter. Top each with small dollop of soured cream and piece of smoked trout. Sprinkle with chopped dill and serve.

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