A proud member of the Sea Harvest Group

Group

Australia

Saldanha

Aqunion

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FIND A FACTORY STORE

Party Fish Cakes Three Ways 

This is an easy way to prepare tasty party canapés that guests will love.

Serves

6-8

Prep

20-30

Cook

20-30

Ingredients

Fish

  • 3 boxes Sea Harvest Fish Cakes (12 per box)

Horseradish Crème Fraîche

  • 200 g crème fraîche
  • 150 g creamed horseradish
  • ¼ C (60 ml) baby capers, roughly chopped
  • zest and juice of 1 lemon
  • sea salt and freshly ground pepper

Garnish

  • zest of 1 lemon
  • 10 g chives, finely chopped

Asian Sriracha Mayonnaise & Rainbow Slaw

  • ½ C (125 ml) Sriracha sauce
  • ½ C (125 ml) mayonnaise
  • a squeeze of lemon juice
  • sea salt and freshly ground pepper

Garnish

  • 1 small packet finely julienned rainbow slaw mix (mix of cabbage, carrots, beetroot etc)
  • 1-2 tsp (5-10 ml) mixed black and white sesame seeds, lightly pan toasted
  • a small handful of picked coriander leaves, chopped

Herby Salsa Verde & Avo

  • 20 g wild rocket, finely chopped
  • 10 g fresh dill, finely chopped
  • 10 g chives, finely chopped
  • 10 g flat leaf parsley, finely chopped
  • ¼ C (60 ml) baby capers, finely chopped
  • ⅓ C (80 ml) olive oil
  • 1 Tbsp (15 ml) red wine vinegar
  • a squeeze of lemon juice
  • sea salt and freshly ground pepper

Garnish

  • 1 avocado, peeled and cubed
  • small fronds of picked dill

 

Preparation & Cooking

Fish

  • Preheat the oven to 200 ºC.
  • Lay frozen fish cakes onto 2 baking trays. Place into the oven for 15-20 minutes and cook until golden and crunchy. Alternatively cook in an air fryer for the recommended time.

Horseradish Crème Fraîche

  • Mix the crème fraîche, creamed horseradish, baby capers and the zest and juice of 1 lemon  together in a bowl. Season and adjust according to your taste.

Sriracha Mayonnaise 

Mix the Sriracha sauce, mayonnaise and lemon juice together in a bowl. Season and adjust according to your taste.

Herby Salsa Verde & Avo

  • Add the chopped wild rocket, dill, chives, Italian parsley, baby capers, olive oil, red wine vinegar and lemon juice to a bowl and mix to combine. Season and adjust according to your taste.
  • Cover each sauce and store in the fridge until ready to use.

To Assemble

  • When you are ready to serve, have the cooked fish cakes on serving platters and top with the three topping combos.
  • Add a dollop of horseradish crème fraîche to 12 fish cakes, then garnish with a sprinkle of chopped chives and lemon zest.
  • Add a dollop of Sriracha mayo to 12 fish cakes and then add a small stack of slaw to each. Sprinkle with sesame seeds and garnish with chopped coriander.
  • Add a small stack of avocado cubes to 12 fish cakes and season with salt and black pepper. Dress with a teaspoonful of salsa verde and garnish with a frond of dill.

Fish & Tips Recipe Book

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