Tender trout and cheese tempura bites
- Arrange trout fillets in a microwave-safe dish. Add lemon juice, salt, and pepper. Cover with plastic wrap and cook in microwave on maximum power for 4 minutes. Use a fork to break trout into small pieces and drain off any liquid.
- Combine the fish, cream cheese, Parmesan, olives, lemon zest, green onions, dill, and paprika in a bowl. Shape the mixture into 8 balls with your hands.
- Dip each ball in the flour, egg, and tempura to coat. Heat the oil in a skillet over medium-high heat and fry the balls for 6 to 8 minutes, turning at the halfway point.
- Serve 2 balls per person accompanied by a green garden salad and a sour cream and herb dip.