Scallop + Haddock Cakes with Pesto + Potato Chip Crust

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  • Regular price $14.95
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We blended house-smoked Haddock and garlic-herb butter smoked scallops with our basil pesto and scallions before coating these seafood cakes in crushed Broad Ripple Kettle Chips.

Fully assembled -- just thaw and follow the easy cooking instructions below. Serve as an appetizer or entrée, or even as a sandwich or wrap. 

four 4oz fish cakes in each package; store in freezer

Also delicious with our Bavarian Mustard and Cherry Tequila Hot Sauce

Ingredients: smoked haddock with house-made pesto (Haddock, House Basil and Marjoram Pesto (Basil, Olive Oil, Pistachio, Garlic, Marjoram, Parmesan, Sundried Tomatoes, Herbes de Provence, Black Truffle Olive Oil) ), smoked scallops with garlic herb butter (Scallops, Unsalted Butter, Garlic, Lemon, Capers, Parsley, Shallots, Chives, Dill, Kosher Sea Salt, Black Pepper), chickpeas, panko bread crumbs, eggs, scallions, basil, parsley, mayonnaise, Dijon mustard, hot sauce, smoked paprika, granulated garlic, onion powder, salt, pepper.

Contains eggs & wheat.

Cooking Instructions:

  1. 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.)
  2. 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.)
  3. Remove Salmon Cakes from the pan and place on a paper towel. Let rest 2-3 minutes.
  4. Serve as you like -- we especially enjoy condiments like our Bavarian Mustard, remoulade, or lemon wedge.