We blended our Hot-Smoked Salmon and Arctic Char for these fish cakes with green bell pepper, onion, celery, and rich Cajun spices.
Fully assembled, simply follow the easy cooking instructions below to serve as an appetizer or entrée, or even as a sandwich or wrap. Enjoy served over Bomba Paella Rice with a dash Gavi Hot Chili Sauce
four 4oz fish cakes in each package. Store in freezer.
Cooking Instructions:
- Remove fish cakes from freezer and package. Thaw completely.
- 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 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 Gavi Hot Chili Sauce, our Bavarian Mustard, remoulade, or a lemon wedge.
Ingredients: smoked salmon, smoked Arctic Char, sweet potato, panko bread crumbs, potato chips (russet potatoes, Canola oil, sea salt),green bell pepper, celery, red onion, eggs, lime, parsley, mayonnaise (soybean oil, water, corn syrup, egg yolks, distilled and cider vinegar, mustard seed, calcium disodium), Dijon mustard, hot sauce, smoked paprika, thyme, cayenne, garlic, salt, black pepper
Contains eggs and wheat.