Tired of the traditional crab cake? Looking for something with a little more punch? This Saturday brunch, dig into your own Hillside Supper Club trout cake— a light, heathy breakfast, that's hearty enough for the weekend ahead. 

Founded by two chefs who enjoy the camaraderie of eating and drinking together, the Hillside Supper Club promotes new friends, experiencing different foods, and experimenting with fun ingredients. So bring out the pans and cooking oil, invite your friends over, and have brunch in your living room this time around. 

Trout cake 

Serves 4 

Ingredients

2 cups picked smoked trout

1/2 cup diced sourdough bread

1/4 cup Greek yogurt

1 T dijion mustard

1 T Worchester sauce

1 egg

1 tsp chopped tarragon

1 tsp chopped parsley

1 tsp chopped chives

salt and pepper to taste

1 cup bread crumbs

1.  Mix all ingredients in bowl and mix well with rubber spat.

2. Form four patties. 

3. Dip and fully cover in bread crumbs. 

4. Heat up a pan with a teaspoon of blended oil and crisp up trout cake on each side.

5. Place in oven at 350 degrees for 10 minutes until hot all the way through. 

Horseradish yogurt 

Ingredients

3/4 cup Greek yogurt

1 T spoon graded horseradish

pinch of salt

1. Mix ingredients together in mixing bowl until they bind together.

Cucumber relish

Ingredients

1 cup diced cucumber

1 T cappers

1/4 cup shaved radish

zest of one lemon

1 T extra virgin olive oil

1. Mix all ingredients together in mixing bowl and let marinade.

To plate:

1. Spoon horseradish yogurt in circle on plate. 

2. Place cooked trout cake on top. 

3. Spoon 2 T of the cucumber relish around the cake. 

4. Cook 1 sunny side up egg. 

5. Add cilantro leaves for garnish.