Ginger & Scallion Smoked Fish Cakes

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  • $12.95
  • Regular price $14.99
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house-made fish cakes of salmon, cod and rainbow trout with ginger, scallions, paprika, lemon, cilantro, and more

four 4oz salmon cakes -- fully assembled and ready to cook & serve (see easy instructions below) 

Serve our house-smoked fish cakes as an appetizer, or as an entree paired with a winter green salad, or even as a sandwich or wrap. Also delicious with our Bavarian Mustard, Bullwhip Kelp Hot Sauce, and St. Elmo's Remoulade

Salmon Cake Ingredients: smoked salmon, smoked cod, smoked rainbow trout, sweet potato, panko bread crumbs, scallions, eggs, lemon, cilantro, mayonnaise, hot sauce, paprika, lime, piquillo peppers, cayenne, garlic, salt, pepper.

Contains eggs & wheat.

Cooking Instructions:

  1. Store fish cakes in freezer and thaw before preparing.
  2. 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.)
  3. 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.)
  4. Remove Salmon Cakes from the pan and place on a paper towel. Let rest 2-3 minutes.
  5. Serve as you like -- we especially enjoy condiments like our Bavarian MustardBullwhip Kelp Hot Sauce, or St. Elmo's Remoulade