Hear me out…. I have a small piece each of Keta salmon, rockfish, sablefish. Can you mix them together and create a fish cake, with the ingredients of a crab cake? Is that weird?
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Why not give it a try!
Only thing I think, does the salmon flavor over take the subtleties of the rockfish and sablefish. If you think they will work, go for it! -
Go for it. I wish we were able to get fresher seafood in Minnesota. I feel our beef and pork are second to none so I guess I should be content with that.Comment
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I've not done fish cakes but I've done this recreating a casserole I had in Massachusetts once: it was called a fish medley and had three different fish, one of which was salmon. Really nothing but cubed fish, some butter and cream, S&P, and bread crumbs on top. And maybe a little fine diced onion in the casserole, don't remember off the top of my head. It was good.Last edited by 58limited; April 11, 2024, 07:09 PM.Comment
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Sure, you can do it. Sure, it’s probably weird. Sure, it might taste great. There’s only one way to find out. Anxiously awaiting your report back.
BTW, my guess is it tastes like a subtle salmon cake.Comment
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Go for it! My son is pescatarian and wanted a fisherman’s pie for his birthday. Found a great recipe on ATK and it had whitefish, shrimp and smoked salmon in the filling. I was afraid the smoked salmon would overpower the entire dish but it was delicious in the end. Worst case is you know what you would like to change in the mix next time IMOComment
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Hmm..honestly don’t know, but I’m with the others, give it a shot. I don’t think the salmon will be over powering.Comment
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My concern is that it might lead to total plotonic reversal.
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I think it will be good. We used to eat salmon patties/cakes that my mom mixed up with salmon, bread crumbs and other ingredients, and fried in a skillet when I was a kid. Not sure what she put in them aside from *canned* salmon - probably the only way we could obtain it locally 50 years ago. I survived it, and I guarantee whatever you make will be 100x better than that stuff.Comment
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I couldn’t do that. I was shown a way of grilling salmon that would keep me from using the salmon any other way. This is addictive. Dust your salmon with a good high quality chili powder, grill it flesh side down for just a few minutes, then flip to skin side down until you get near 160 F. At that point glaze the fish with melted orange marmalade, then leave it on the grill just long enough to set the glaze. It is the stuff dreams are made of. The other two fish might make a good fish cake on their own. If you were talking about canned salmon, never mind.Comment
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I am currently putting together a bean/seafood stew, based on recipe: Spanish beans with fish, from Spain On A Fork. Kidney and white beans, shrimp, tilapia, halibut, oyster liquor, veggies and seasoning. Using what I have. The recipe uses shrimp, cod, fish stock.Comment
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I would smoke then and then make fish cakes. Or add mayo or cream cheese and make a fish dip.Comment
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