Smoked bluefish cakes*

We had a couple left over from yesterday, and they were the appetizer for Kevin’s Beef Wellington.

Smoked Bluefish Cakes with Garlic Mayonnaise and Arugula
(Serves 6 as an appetizer)

For the mayonnaise:

2 t. olive oil
3 cloves garlic, finely chopped or pressed
¼- ½ cup mayonnaise
Squeeze of lemon juice

For the arugula

6 cups arugula

For the cakes:

½ pound cod or other white fish, cooked
½ pound smoked bluefish
1 heaping cup Italian-seasoned bread crumbs
1 T. anchovy paste
1 egg

Panko breadcrumbs for coating
Vegetable oil for frying (amount depends on the crispiness/calorie tradeoff)

Make the mayonnaise and arugula first. Heat the olive oil in a small saucepan over low heat. Add the garlic and sauté just until fragrant, and then take it out of the pan. Mix it with the mayonnaise and lemon juice.

Leave the pan over the heat, with the remnants of the oil and any garlic pieces that escaped. Add the arugula and cook just until wilted, a minute or two. Take the arugula out of the pan.

Then make the bluefish cakes. Toss the first five ingredients for the cakes (through the egg) together in a bowl, trying not to compress the mixture. Form it into six hockey-puck size cakes. Coat each cake with panko breadcrumbs.

In a medium skillet, heat the oil over medium-high heat. You can get away with as little as 2 tablespoons, but you won’t get the same nice crispy crust as you’ll get with more oil. When the oil is hot, fry the cakes until they’re golden brown and heated through, about 5-8 minutes per side.

Serve the cakes on a bed of arugula with a dollop of the garlic mayonnaise.