Party Fish Cakes three ways

36 servings Prep: 30 mins, Cooking: 20 mins
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This is an easy way to prepare tasty party canapés that guests will love.

By Independent Contributor September 04 2023
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Ingredients (26)

Fish
3 boxes Sea Harvest Fish Cakes
Horseradish crème fraîche
200 g crème fraîche
150 g creamed horseradish
1/4 cup baby capers — roughly chopped
1 lemon — zested and juiced
sea salt and freshly ground pepper
Garnish
1 lemon — zested
10 g fresh chives — finely chopped
Asian Sriracha mayonnaise and rainbow slaw
1/2 Sriracha sauce
1/2 mayonnaise
a squeeze of fresh lemon juice
sea salt and freshly ground black pepper
Garnish
1 small packet rainbow slaw mix
1 - 2 tsp mixed black and white sesame seeds — lightly toasted
a small handful of fresh coriander leaves — chopped
Herby salsa verde and avo
20 g wild rocket — finely chopped
10 g fresh dill — finely chopped
10 g fresh chives — finely chopped
10 g fresh flat leaf parsley — finely chopped
1/4 cup baby capers — finely chopped
1/3 cup olive oil
1 tbsp red wine vinegar
a squeeze of fresh lemon juice
sea salt and freshly ground black pepper
Garnish
1 avocado — peeled and cubed
fresh 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 and 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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