Hi, I’m Clara. Today, I will show you a way to prepare pink salmon fishcakes & tartare sauce recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Pink Salmon Fishcakes & Tartare Sauce Recipe
Pink Salmon Fishcakes & Tartare Sauce is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Pink Salmon Fishcakes & Tartare Sauce is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have 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:
- Get fish cakes
- Get 2 can pink salmon, drained and any bones and skin removed and and discarded
- Take 4 cup cold cooked potatoes, mashed (plain)
- Prepare 1 tsp dried mint
- Make ready 1 zest of 1 small lemon
- Prepare 1 salt and white pepper
- Prepare 1 cup all purpose flour
- Get 2 large eggs, beaten with a fork
- Get 1 cup dried fine breadcbs
- Make ready 6 tbsp sunflower or vegetable oil, for frying
- Make ready tartare sauce
- Get 1 cup mayonnaise
- Make ready 1 cup pickles / large gherkins, chopped quite small
- Get 2 tbsp capers, drained and chopped
- Take 2 tbsp fresh dill, chopped
- Take 1 tbsp fresh lemon juice
- Prepare 1 tsp horseradish sauce (optional)
- Get 1/2 tsp dry mustard powder (optional)
Instructions 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 breadcbs 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 breadcbs, 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 cbs. You may need to wipe the cbs 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 (breadcbs 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 dish pink salmon fishcakes & tartare sauce recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
