Party Fish Cakes Three Ways

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

Serves 6+
Prep: 20-30 min
Cook 20-30 min

Party Fish Cakes Three Ways

Serves 6+
Prep: 20-30 min
Cook 20-30 min

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

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

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Method

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.

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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.