We smoked local habaneros to blend into these rich fish cakes featuring our Hot-Smoked Salmon and fresh citrus zest.
Fully assembled, these salmon cakes are ready to simply pan fry and serve — follow the easy instructions below to serve as an appetizer or entrée, or even as a sandwich or wrap. Plate ‘em up with Bomba Paella Rice and St. Elmo Remoulade
Four 4oz fish cakes in each package. Store in freezer.
Cooking Instructions:
- Remove fish cakes from freezer and packaging. Thaw completely.
- Pour about 1/2 inch of the high-heat oil of your choice into a sauce pan and warm over medium heat. (High-heat oils -- like canola, vegetable, sunflower, safflower, soybean, and more -- have a higher smoking point than extra virgin olive oil or butter.)
- Once the oil is hot, sauté the fish cakes until warm through and golden brown on the bottom. Carefully turn each fish cake to brown the other side. (About 4-5 minutes each side.)
- Remove fish cakes from the pan and place on a paper towel. Let rest 2-3 minutes before serving. We especially enjoy condiments like St. Elmo Remoulade our Bavarian Mustard, remoulade, or a lemon wedge.
Ingredients: smoked salmon, parsley, thyme, sea salt, habanero, shallots, lemon, cane sugar, garlic, carrots, oranges, Gochugaru chili, eggs, panko bread crumbs, Trapani sea salt, smoked paprika, sour cream.
Contains dairy.