Name: Party Fish Cakes three ways
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 36 servings
Cuisine: Bake
Ingredients: 3 boxes Sea Harvest Fish Cakes; 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; 1 lemon zested; 10 g fresh chives finely chopped; 1/2 Sriracha sauce; 1/2 mayonnaise; a squeeze of fresh lemon juice; sea salt and freshly ground black pepper; 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; 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; 1 avocado peeled and cubed; fresh dill

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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.