Crispy Smoked Salmon Cakes
House-smoked salmon cakes with sweet peppers & capers, with a crispy breadcrumb crust. 4 generous cakes per order. Served with horseradish cream, lemon & herbs on the side. Best enjoyed out on the deck in the waning sunlight of one of these beautiful early fall evenings, with a glass or two of Les Lunes "Barra Vineyard" Chardonnay.
- Preheat oven to 400. Pull from packing container with provided foil and place on sheet tray.
- Place in hot oven for approx. 5-6 min; long enough to get hot and hear a discrete sizzle, but not sooo long the salmon cake dries out.
- Serve with lemon wedges & herbs, and horseradish cream for dipping.