Cajun Smoked Fish Cakes

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  • Regular price $14.95
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We blended our house-smoked Salmon, Mahi 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 and Cherry Tequila Hot Sauce

Salmon Cake Ingredients: smoked salmon, smoked whitefish, smoked chub, smoked mahi, smoked trout (sweet cherry butter), '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, dill, habanero 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.