Ingredients:
Combine —
2 cups peeled, boiled or steamed, mashed potatoes, with:
2 tbsp butter
1 egg
1 medium chopped yellow onion, chopped and sauteed
2 tbsp chopped fresh green onion
1/4 cup thick cream
1 tsp parsley and/or basil
salt and pepper to taste
1/4 cup cornmeal
1–2 gold foil pouches of smoked Ted’s Trout

Preparation:
Half-drain, crumble and fold the trout into the potato mixture. This will make a stiff, slightly sticky dough. Form into cakes, and dredge in cornmeal. In a lightly oiled, heavy pan, cook cakes over medium heat until golden, turning once.

Serves 4–6.

Ingredients:
4 Ted’s Trout fillets
1/4 cup honey
2 tbsp white wine
2 tbsp lemon juice
2 tsp ground cumin
1 tsp sambal oelek (chili paste)
1 tsp cinnamon
1/2 tsp salt

Optional extras:
several small bunches concord grapes
chopped fresh mint
chopped fresh chives

Preparation:
In a large square glass baking dish, lay the fillets skin side down. Combine the rest of the ingredients (except the extras) in a bowl, and pour over the fillets. Let stand for 10 minutes in the fridge. Remove fillets from marinade, and place onto pre-heated barbeque grill. Cook fillets, skin side down for about 6 minutes, or until fish flakes easily with a fork. Remove from grill. Arrange fillets on a large plate, and garnish with grapes, mint, and chives.

Serves 4.