Winter warmers: Four hearty wild game recipes to beat the cold

LAKER POTATO CAKES

Serves 4

DILL SAUCE

• ½ cups mayonnaise
• 1 tsp dried dill
• ½ tsp onion powder
• 2 tsp lemon juice
• Pinch salt and pepper

MAIN

• 2 lb lake trout fillets, skin and pin bones removed
• 2 russet potatoes, peeled
• 2 tsp kosher salt
• 1 egg yolk
• 2 green onions, chopped
• 1 tbsp chopped parsley
• 4 tbsp flour
• Kosher salt and pepper, to taste
• 3 tbsp butter

1. Thoroughly combine dill sauce ingredients, and set aside.
2. Chop trout into very small pieces and place in fridge.
3. Rinse and towel off potatoes to remove excess starch and water. Using a box grater, shred potatoes into a bowl, mix in kosher salt and let sit for 5 minutes. Wrap shredded potato in a towel and squeeze out excess moisture.
4. In a large bowl, add shredded potato, chopped trout, egg yolk, onions, parsley and flour. Mix well, and season with salt and pepper.
5. Using a large tablespoon, scoop and portion out mixture, roll into balls and press lightly to form ¾-inch patties.
6. In a large frypan or rectangular skillet placed on medium heat, melt butter and brown patties on both sides in batches. Keep patties warm in 250°F oven until the last batch is ready.
7. Top with reserved dill sauce and serve with assorted lettuce greens.