
Add the perfect amount of seafood flair to your Lighthouse tea with these Cod Cakes Canapés.

Cod Cakes Canapés
2016-08-23 02:47:48

Yield: 23
Ingredients
- 4 (5-ounce) cod loin fillets
- 1 (32-ounce) container seafood stock
- 2 large eggs
- ⅓ cup Japanese bread crumbs (panko)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon finely chopped parsley
- 1 tablespoon coarse-ground mustard
- ¼ teaspoon ground white pepper
- 1 bag kettle-cooked potato chips
- 1½ cups vegetable oil
- 23 English water crackers
- 1 recipe Caper–Green Olive Aïoli (recipe follows)
- Garnish: lemon knots*, curly parsley
Instructions
- In a medium saucepan, combine cod fillets and seafood stock. Bring to a boil over medium-high heat, and reduce heat to a simmer. Cook until fish is opaque and flakes easily, approximately 5 minutes. Remove cod from saucepan, and let cool.
- Using a fork, flake cooled cod into small pieces.
- In a medium bowl, combine flaked cod, eggs, bread crumbs, Worcestershire sauce, chopped parsley, mustard, and white pepper, stirring to blend.
- In the work bowl of a food processor, pulse potato chips until they are the consistency of bread crumbs. Transfer crumbs to a bowl.
- Using a levered 1-tablespoon scoop, portion cod mixture, and drop into potato chip crumbs, coating well. Shape portions into small cakes or patties.
- In a large sauté pan, heat vegetable oil over medium-high heat. When oil shimmers, add cakes, and cook for 2 to 3 minutes per side, reducing heat, if necessary, to prevent burning. Drain cod cakes on paper towels.
- Spread Caper–Green Olive Aïoli onto each cracker, and top with a cod cake.
- Garnish with additional aïoli, a lemon knot, and parsley, if desired.
Notes
- *To make lemon knots, using a channel knife or a zesting tool, cut 23 (4-inch-long) strips of peel from a lemon. Tie a knot in the middle of each peel length.
TeaTime Magazine https://www.teatimemagazine.com/
Caper-Green Aïoli
2016-08-23 02:52:04
Yield: ½ cup
Ingredients
- ½ cup mayonnaise
- 1 tablespoon chopped capers
- 1 tablespoon chopped bright green olives
- 2 teaspoons fresh lemon zest
- 1 teaspoon fresh lemon juice
- ¼ teaspoon finely chopped fresh garlic
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- In a small bowl, combine mayonnaise, capers, olives, lemon zest, lemon juice, garlic, salt, and pepper, stirring to blend.
- Cover, and refrigerate until needed, up to a day in advance.
TeaTime Magazine https://www.teatimemagazine.com/