Ingredients:
12 (6 oz each) Rainbow Trout Fillets
2 cups Mayonnaise
2 cups dry Breadcrumbs, divided
1/2 cup Cream Cheese
1 cup minced Celery
1/2 cup minced Green Bell Pepper
1/2 cup minced Red Bell Pepper
1/4 cup minced Scallions
1/4 cup minced Parsley
2 tsp Dry Mustard
2 tsp Old Bay seasoning
2 tsp Worcestershire Sauce
1 tsp Salt
1/4 tsp Black Pepper
2 Egg Yolks
5 cups Peach Cilantro Relish, recipe follows

Directions:
1. Place trout fillets skin-side down on a lightly oiled baking sheet.
2. Bake at 400°F until trout turns opaque, about 5 minutes.
3. Remove skin; drain.
4. Combine trout with all ingredients except 1/2 breakdrumbs and relish; mix well.
5. Refrigerate 4 hours or overnight
6. Form into 24 cakes (no. 12 scoop).
7. Coat each cake with breadcrumbs. Reserve.
8. Per Order: Saute two cakes in lightly oiled skillet until both sides are golden brown; drain. Serve with 1/3 cup relish.
9. For Peach Cilantro combine 2 cups peeled, diced peaches, 1/2 cup minced red onion, 1/2 cup lime jice, 1/2 cup minced cilantro, and a pinch of red pepper flakes. Cover and chilld 2 hours

Notes:
Cakes may be cooked up to one day ahead. Before serving, reheat cakes at 500°F 5-7 minutes.

Peach Cilantro Relish - Yield: 5 cups (1/3 cup per serving)