Sunday, August 1, 2010

It began as Fish Cakes......

...and by dinner time it became part of a healthy platter and finally plated for the family to enjoy with the 'sides' of their choice.

Its my first attempt at any type of seafood cake and these Salmon/Tuna fishcakes were terrific. I made a simple sauce of mayo, wine vinegar, honey and dijon along with some herbs and spices.

For the next posting of fishcakes, I will be making some enhancements to this recipe making the next attempt far better.
BTW the secret to the perfect golden brown (not shown!-laughs) is low heat.

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