Salmon Fish Cakes with Tartar Sauce

Name: Salmon Fish Cakes with Tartar Sauce
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 15
Cuisine: International
Ingredients: 600g potato peeled and roughly chopped; 600g salmon fillet; 100ml white wine or vegetable st°Ck; 100g smoked salmon -cut into small pieces; 4 spring onions finely chopped; handful of parsley -finely chopped; to taste salt and ground black pepper; -------- Coating; 200g flour; 2 eggs lightly beaten; 300g breadcrumbs and oil for Frying; --------- For The Tartar Sauce; 200g mayonnaise; 1 Zest of lemon; 1 tsp. horseradish sauce; 2 tbsp. capers; 2 tbsp. parsley finely chopped; to taste salt and black pepper; to garnish Lemon Wedges

Over a year ago 7,178 views

Prep: 45 mins

Cook: 20 mins

Serves: 15

Main Course

Ingredients

600g potato peeled and roughly chopped
600g salmon fillet
100ml white wine or vegetable st°Ck
100g smoked salmon -cut into small pieces
4 spring onions finely chopped
handful of parsley -finely chopped
to taste salt and ground black pepper
-------- Coating
200g flour
2 eggs lightly beaten
300g breadcrumbs and oil for Frying
--------- For The Tartar Sauce
200g mayonnaise
1 Zest of lemon
1 tsp. horseradish sauce
2 tbsp. capers
2 tbsp. parsley finely chopped
to taste salt and black pepper
to garnish Lemon Wedges

Accompaniment

Description

I find that these delicious fish cakes are ideal for a Shabbat or Yom Tov lunch or a light supper when major cooking is just not on the agenda.

Method

1
1) Cook the potato in boiling water until soft. Drain and mash.
Place the salmon fillet in a small saucepan. Add the wine or stock, bring to a gentle simmer, cover and cook the fish for 6-8 minutes or until cooked through. Drain the fish and set aside to cool.
2) Flake the salmon into large pieces and add to the mashed potato, chopped smoked salmon, spring onions and parsley. Season well with salt and freshly ground black pepper.
3) Gently mix everything together. Using wet hands shape into 15 cakes. Lightly dust with the flour, dip in to the egg and then coat with the breadcrumbs.
4) Chill for at least 30 minutes (important or they will come apart in the pan).
5) For the tartar sauce, combine all the ingredients together. Keep in the refrigerator until ready to use.
6) Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for 3-4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.

To Serve: Pour the sauce over the fish cakes and garnish with lemon wedges.