We blended our house-smoked Salmon, Catfish, and Trout for these fish cakes with green bell pepper, onion, celery, and rich Cajun spices.
Fully assembled, simply thaw and follow the easy cooking instructions below to serve as an appetizer or entrée, or even as a sandwich or wrap.
four 4oz fish cakes; ship frozen - store in freezer
Also delicious with our Bavarian Mustard, Bullwhip Kelp Hot Sauce, and St. Elmo's Remoulade
Salmon Cake Ingredients: smoked salmon, smoked catfish (honey, jalapeno, cilantro, butter, ), smoked trout (sweet cherry nectar), 'nduja (pork belly, pork fat, sea salt, spices [paprika dulce, Calabrian peppers], dextrose, vegetable powder [celery juice, sea salt], lactic acid starter cultures), sweet potato, panko bread crumbs, green bell pepper, celery, red onion, eggs, lime, parsley, mayonnaise, Dijon mustard, hot sauce, Old Bay seasoning, smoked paprika, oregano, thyme, cayenne, garlic, granulated garlic, onion powder, habanero powder, salt, pepper.
Contains eggs & wheat.
- 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, remoulade, or lemon wedge.