We rough chop our own smoked salmon and smoked octopus to blend into seafood cakes seasoned with parsley, soy sauce, jalapenos, and more.
Ideal for a hearty appetizer or dinner entree. Serve as a sandwich, too. We like topping 'em with our Bavarian Mustard or Cherry Tequila Hot Sauce.
Fully assembled -- simply thaw and follow the easy cooking instructions below.
Four 4 oz cakes in each package. Store in freezer.
Cooking Instructions:
- Remove fish cakes from the freezer and their packaging. Allow to thaw.
- 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 fish cakes until warm through and golden brown on the bottom. Carefully turn each fish cake to brown the other side. (Around 4-5 minutes each side, but exact timing depends on how cold the fish cakes are going into the pan.)
- Remove fish cakes from the pan and place on a paper towel. Let rest 2-3 minutes before serving.
- Optional: we especially enjoy pairing 'em with condiments like our Bavarian Mustard, remoulade, hot sauce, or a lemon wedge.
Ingredients: smoked salmon, octopus, sea salt, thyme, lemon, shallots, sugar, garlic, ramps, garlic salt, tamarind, bread crumbs, eggs, parsley, soy sauce, jalapenos, mayonnaise, sweet paprika, red pepper flakes, red wine.
Contains eggs, wheat, soy