house-made fish cakes of salmon, cod, and sea bass with achiote paste, lime, cilantro, and more
four 4oz fish cakes -- fully assembled and ready to cook & serve (see easy instructions below)
Serve our house-smoked fish cakes as an appetizer, as an entree paired with a green salad, and as a sandwich or wrap. Also delicious with our and house-made pickles.
Ingredients: smoked cod, smoked sea bass, smoked salmon, sweet potato, panko bread crumbs, shallots, eggs, achiote paste (annatto seed ground, vinegar, limes, marjoram, guajillo chili, butter, salt), chipotles in adobo (chipotle peppers, tomato puree, onions, vinegar, canola oil, sugar, salt, paprika, garlic), cilantro, mayonnaise, cumin, cayenne, cajun seasoning, garlic, salt, pepper.
Contains eggs, dairy, & wheat.
Cooking Instructions:
- Store fish cakes in freezer and thaw before preparing.
- Pour about a 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 Salmon Cakes until warm through and golden brown on the bottom. Carefully turn each Salmon Cake to brown the other side. (About 4-5 minutes each side.)
- Remove Salmon Cakes from the pan and place on a paper towel. Let rest 2-3 minutes.
- Serve as you like -- we especially enjoy condiments like our Bavarian Mustard, Bullwhip Kelp Hot Sauce, or St. Elmo's Remoulade