Sunday, 6 January 2013
Salmon Fishcakes with Tartare Sauce.
Boil potatoes in a pan of salted water drain and allow them to steam dry in the pan. Mash, but do NOT add milk or butter.
When everything has cooled flake the cooked salmon into the potato and add chopped parsley and a squeeze of lemon juice.
Mix together thoroughly and shape into small cakes. Dust with flower, dip into a dish of beaten egg and then a dish of bread crumbs (the flour and egg allows the bread crumbs to stick).
Place in the fridge and chill to firm them up.
To make the tartare sauce mix finely chopped parsley, gherkin and capers into mayonnaise with a squeeze of lemon juice.
Warm the fishcakes through in a frying pan with a touch of oil until golden on both sides.
I served with minted steamed french beans but equally as good with peas!