Zucchini Cakes with Smoked Trout

Preparation

1. Step 1

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

   Step 2

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

   Step 3

   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 zucchini mixture into skillet by scant 1 tablespoonfuls, 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 325°F oven until heated through, about 10 minutes.

   Step 4

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