Smoked Salmon Cakes

SKU
Smoked Salmon Cakes
Rating:
87% of 100
4.4 Stars Write a Review
Special Price $22 Original Price: $22
  • Details
  • Instructions
  • Nutrition

Your Seafood Cakes have been quick-frozen to lock in the flavor, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. These seafood cakes will keep in the freezer for approximately 3 months; once thawed please use within 1-2 days. We do not recommend re-freezing Seafood Cakes.

Cooking
We recommend cooking your seafood cakes while slightly thawed, but still firm. While these seafood cakes can be baked or pan-fried, we definitely recommend pan frying in canola oil. Pan fry the seafood cakes until brown on one side, then flip over and pan fry for another minute until brown. Once the seafood cakes are brown on both sides, place in oven and bake at 375F for 8 to 10 minutes, depending on your oven. To bake, pre-heat oven to 350F. Place cakes on a lightly oiled cookie sheet. Bake for 15 minutes to a golden brown. If desired, finish by broiling 2-3 minutes for a golden brown on top.

Serving
We recommend serving these Seafood Cakes quite simply, allowing the flavors of the unique ingredients to shine through. Place each cake on a lettuce leaf and serve with a lemon wedge. A fruit or tomatillo salsa also makes a nice accompaniment. For wine to enjoy with your seafood cakes we suggest a light Pinot Gris.

Nutrition Facts
Serving size Smoked Salmon Cake - 1 cake (85g)
Amount per serving
Calories 240
% Daily Value*
Total Fat 16g 25%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 670mg 28%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 12g
Vitamin A 4%
Vitamin C 10%
Calcium 6%
Iron 6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Smoked salmon (sockeye salmon, salt, sugar, spices, natural wood smoke), mayonnaise (expeller canola oil, cage free eggs, water, vinegar, organic cane sugar, mustard flour, salt), portabella mushrooms, leeks, lemon juice, oil blend (canola oil, olive oil), panko bread crumbs (unbleached wheat flour, sugar, yeast, salt), egg whites (pasteurized egg whites, triethyl citrate [added as whipping aid]), parsley, salt, ground pepper. CONTAINS: FISH (SALMON), EGG, WHEAT.

You will love these new recipes! Our smoked salmon cakes have been some of our most popular entertaining items for years. Now, Chef Dominique has taken them to a whole new level. Our Smoked Salmon Cakes feature SeaBear's Signature smoked wild Sockeye salmon.

Each Smoked Salmon cake is rolled in a light panko coating, and is a satisfying 3 ounces. Simply bake, broil, or pan saute and serve

Ships on Ice
More Information
Ships On Ships on Ice
Instructions

Your Seafood Cakes have been quick-frozen to lock in the flavor, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. These seafood cakes will keep in the freezer for approximately 3 months; once thawed please use within 1-2 days. We do not recommend re-freezing Seafood Cakes.

Cooking
We recommend cooking your seafood cakes while slightly thawed, but still firm. While these seafood cakes can be baked or pan-fried, we definitely recommend pan frying in canola oil. Pan fry the seafood cakes until brown on one side, then flip over and pan fry for another minute until brown. Once the seafood cakes are brown on both sides, place in oven and bake at 375F for 8 to 10 minutes, depending on your oven. To bake, pre-heat oven to 350F. Place cakes on a lightly oiled cookie sheet. Bake for 15 minutes to a golden brown. If desired, finish by broiling 2-3 minutes for a golden brown on top.

Serving
We recommend serving these Seafood Cakes quite simply, allowing the flavors of the unique ingredients to shine through. Place each cake on a lettuce leaf and serve with a lemon wedge. A fruit or tomatillo salsa also makes a nice accompaniment. For wine to enjoy with your seafood cakes we suggest a light Pinot Gris.

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