Whitefish Cakes Make for a Perfect Local Appetizer or Entree

Sauteed Smoked Whitefish Cakes with

Mustard Vinaigrette

Chef Jim Lahti of Iroquois on the Beach Hotel says that his whitefish cakes are as versatile as they are flavorful. Originally intended as an appetizer, Chef Lahti says that with adjustments for size, the cakes could easily be made for an entree.

The use of smoked whitefish, which is guaranteed fresh because it is caught locally, adds another depth to the dish, Chef Lahti says.

"If you like smoked food, you'll like this," he said. "The same recipe can be converted to crab cakes or salmon."

The dish, while elegant, is also surprising simple to make.

"It's pretty straightforward," he said.

The whitefish cakes may be made up to two days in advance and refrigerated, Chef Lahti added, and the vinaigrette may be made a week early and chilled to help make party planning more efficient.
Whitefish Cakes
    2 Smoked Whitefish
    1 Cup Mayonnaise
    2 Tbsp. Tabasco Sauce

Left: Chef Jim Lahti of the Iroquois Hotel. Below: Sauted smoked whitefish cakes with mustard vinaigrette from the menu of the Carriage House restaurant at the Iroquois Hotel.

    1 Tbsp. Worcestershire
    2 Tbsp. Lemon Juice
    1 Red Pepper, diced
    1 Tbsp. Parsley, chopped
    1 Tbsp. Horseradish
    1 Cup Flour
    2 Cups Eggwash
    2 Cups Breadcrumbs (Panko
optional)

Preparation

Remove bones from whitefish. Combine all ingredients, except flour, eggwash, and breadcrumbs in a large mixing bowl. Mix until incorporated. Portion into two-ounce segments. Prepare breading station with each ingredient (flour, eggwash, coarse breadcrumbs) in a separate bowl. Place cakes into each of the bowls, beginning with the flour, then the eggwash, and lastly the breadcrumbs. Saut in hot pan for two minutes on each side.
  Mustard Vinaigrette
1-1/4 Cups Poupon mustard
2       Cups Lemon Juice

    2   Cups   White   Balsamic
Vinegar
    3 Tsp. Salt
    1 Tsp. White Pepper
    3 Cups Blended Olive Oil
    3 Tsp. Chives

Combine all ingredients, except olive oil, in a mixing bowl. Blend. Slowly add olive oil to mixture while whisking continuously. Serve chilled.

To assemble: Arrange on plate, two per person. Serve dressing on the side. Garnish with mixed greens and wedge of lemon.