For these rich fish cakes, we blended our Hot-Smoked Salmon and Rainbow Trout with chimichurri we made with locally foraged Creeping Jenny flowers plus bell pepper, celery, red onion, mustard, paprika, cayenne, and more.
Fully assembled, these fish cakes are ready to simply pan fry and serve — follow the easy instructions below to serve as an appetizer or entrée, or even as a sandwich or wrap. Plate ‘em up with Bomba Paella Rice and St. Elmo Remoulade
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 St. Elmo Remoulade our Bavarian Mustard, remoulade, or a lemon wedge.
Ingredients: smoked salmon, rainbow trout, sweet potato, panko bread crumbs, cilantro, oregano, garlic, red wine vinegar, ramp salt, shallot, olive oil, Creeping Jenny flowers, 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.