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Smoked Fish Cakes | Great Performances


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Smoked Fish Cakes
by Luke Penater, GP Chef at Ford Foundation


3 whole eggs

.75 cup aioli (or storebought mayo)

4 tsp Dijon mustard

1 tbsp old bay

2 tsp smoked paprika

3 tsp lemon juice

1.5 tsp worchestershire sauce

3 tbsp parsley, chopped 

3 cups panko (or more)

2 quarts smoked fish, flaked


1) Mix the first 9 ingredients in a mixing bowl.

2) Fold flaked smoked fish into other mixed ingredients by hand, being careful not to mash the fish.

3) Adjust density of fish cakes with Panko breadcrumbs if needed.

4) Form into patties and sear in a pan with butter or oil. These can also be treated like lump crab cakes and broiled; just use a little less Panko in the mix and top with breadcrumbs instead.

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