Salmon Fish Cakes with home-made Tartar Sauce
Preparation Time: 25 minutes plus 30 minutes chilling time
Cooking Time: 20 minutes
Serves: Makes 15
Salmon fish cakes are just perfect for any occasion, lunch, dinner or even a picnic. They are delicious hot, cold or warm and suitable all year round. Made with both fresh and smoked salmon, the secret to the best results is to flake the salmon in gently so that large pieces are still visible.
Ingredients
- 600g potato – peeled and roughly chopped
- 600g salmon fillet
- 100ml white wine or vegetable stock
- 100g smoked salmon - cut into small pieces
- 4 spring onions finely chopped
- Handful of parsley – finely chopped
- Salt and ground black pepper to taste
For The Tartare Sauce
- 200g Mayonnaise
- Zest of 1 lemon
- 1 teaspoon horseradish sauce
- 2 tablespoons capers
- 2 tablespoons parsley – finely chopped
- Salt and black pepper – to taste
Garnish: Lemon Wedges
Coating
- Oil – for Frying
- 200g Rakusen’s fine matzo meal
- 2 eggs – lightly beaten
- 300g breadcrumbs
Method
- 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 and set aside to cool.
- 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.
- Gently mix everything together. Using wet hands shape into 15 cakes. Lightly dust with the matzo meal, dip in to the egg and then coat with the breadcrumbs.
- Chill for at least 30 minutes (important or they will come apart in the pan).
- For the tartar sauce, combine all the ingredients together. Keep in the refrigerator until ready to use
- 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.
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