Smoked Marlin Cakes

Smoked Marlin Cakes
Ingredients:
  • 2 cups flaked smoked marlin
  • 1 Tbsp chopped Italian parsley
  • 2 Tbsp minced chives
  • 1 Tbsp Hawaiian Kiawe Smoked Chili Salt
  • Freshly cracked black pepper
  • 1 tsp lemon zest
  • 1 beaten egg
  • 1/4 cup cream
  • 1 cup bread crumbs
  • 4 Tbsp extra virgin olive oil
Directions:
  • In a large bowl mix all ingredients except the olive oil with half of the bread crumbs, gently folding in the fish at the end to keep its visual appeal.
  • Form eight balls from the mixture
  • Flatten into 1/2” thick disks and dredge in the remaining bread crumbs.
  • Saute the fishcakes in the olive oil in batches till golden on each side and set on a paper towel to rest.
  • Serve with Trittata Sauce spooned alongside and a sprig of fresh basil and lightly garnish with ‘Alaea Red Hawaiian Coarse Sea Salt
For the Trittata Sauce
  • 1/2 cup extra virgin olive oil
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped Italian parsley
  • 1 anchovy minced
  • 1 tsp. lemon zest
  • 1/2 tsp coarsely ground black pepper

    • Combine and rest 2 hours for the flavors to mature

    Option:

    Smoked trout or salmon can be used just as well although the marlin has a teriyaki tone of ginger and soy as a marinade which is interesting

    Light and slightly smokey it pairs perfectly with the Trittata sauce which is both, salad or sauce as noted here. Very similar to Chimichurri.

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