Fish Cakes: Mix well to combine. Divide into two ounce portions and shape into 2” x1” hockey pucks. Roll cakes in cornmeal and pan fry to golden brown.
Apple Rum Gastrique: Combine all ingredients in a saucepan and bring to a boil. Reduce the heat to a simmer and allow it to reduce until it reaches a thin syrup consistency.
Crunchy Cashew Coleslaw: Combine the nuts, oil, and salt in a food processor. Process for 2 to 3 minutes. Stop to scrape down the sides of the work bowl. Continue to process for about 7 minutes, until the desired consistency is reached, for a total of 10 minutes. Refrigerate until ready to use. If the oil rises to the top, stir before using.
Coleslaw: Combine the cabbage, carrot and cilantro in a mixing bowl. Combine a 1⁄4 cup of the cashew butter, mayonnaise, lemon juice, vinegar and sugar in a medium bowl. Season with salt and pepper to taste. Stir to form a well-blended dressing. Pour over the vegetables and toss gently to coat. Taste, and adjust the seasoning as needed. Cover and refrigerate until ready to serve.
Dulse Mayonnaise: Mix all ingredients.
Note: Dulse is available already chopped. If using leafy dulse, dampen slightly with cold water and then chop with a knife.