Quick Fish Cakes Print Email

Perfect use for leftover char, salmon, steelhead or trout.

Add 1 egg per pound of boneless, skinless cooked fish fillet and enough cracker crumbs to make the mixture easy to shape (usually about 1/4 cup, depending on the moisture content of the fish). Season with 1/4 cup chopped fresh flat-leaf parsley, 1/2 cup sauteed chopped onion, 2 teaspoons Dijon mustard, and 1 teaspoon Old Bay seasoning. Blend gingerly to avoid over-crumbling the fish - form into 6 cakes, roll in additional cracker crumbs, and brown in butter and olive oil. Serve with lemon wedges.

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