Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, pink salmon fishcakes & tartare sauce. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Pink Salmon Fishcakes & Tartare Sauce is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Pink Salmon Fishcakes & Tartare Sauce is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook pink salmon fishcakes & tartare sauce using 18 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Pink Salmon Fishcakes & Tartare Sauce:
- Make ready fish cakes
- Get 2 can pink salmon, drained and any bones and skin removed and and discarded
- Get 4 cup cold cooked potatoes, mashed (plain)
- Get 1 tsp dried mint
- Make ready 1 zest of 1 small lemon
- Get 1 salt and white pepper
- Get 1 cup all purpose flour
- Make ready 2 large eggs, beaten with a fork
- Get 1 cup dried fine breadcrumbs
- Take 6 tbsp sunflower or vegetable oil, for frying
- Get tartare sauce
- Prepare 1 cup mayonnaise
- Prepare 1 cup pickles / large gherkins, chopped quite small
- Prepare 2 tbsp capers, drained and chopped
- Take 2 tbsp fresh dill, chopped
- Take 1 tbsp fresh lemon juice
- Make ready 1 tsp horseradish sauce (optional)
- Take 1/2 tsp dry mustard powder (optional)
Steps to make Pink Salmon Fishcakes & Tartare Sauce:
- Mix together the mashed potato, fish, lemon zest, dried mint salt and pepper in a large bowl. Cover with plastic wrap and refridgerate.
- In a medium bowl, combine all the tartare sauce ingredients, cover that with plastic wrap and refridgerate.
- Prepare three dishes, one with the flour, one with the egg and one with the breadcrumbs in.
- Take the fishcake mixture out of the fridge, and get two plates ready to put the fishcakes onto
- Take handfuls of the mixture and form them into patties and place them on one of the plates. This recipe makes about ten fishcakes.
- Next, take one of the fishcakes, and with your left hand put it into the flour, get it coated and shake off any excess. Place it into the egg.
- Now, using your right hand, coat it in egg, then place it in the breadcrumbs, and cover it in them, picking some up from around it and placing them on top and rolling it gently until it's all coated.
- Place the fishcake on the other plate, then repeat the previous process until all the fishcakes are coated in crumbs. You may need to wipe the crumbs and egg off your right hand a couple of times.
- Heat up 3 tablespoons of sunflower oil in a large non stick skillet.
- Cook half the fishcakes (you will mist likely need to do them in two batches) for 3-4 minutes each side on a medium low heat (breadcrumbs burn easily)
- Cook the second batch (you can keep the first batch warm in a low oven while you do this)
- Serve two fishcakes per adult (one is probably enough for a child) with peas and some tartare sauce on the side. Lemon slices optional. Kids will probably prefer ketchup to tartare sauce ;)
So that is going to wrap it up for this exceptional food pink salmon fishcakes & tartare sauce recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
