Salmon Cakes with Tangy Tartare
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Prep Time
15 Minutes
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Cook Time
40 Minutes
Ingredients
- 3 sebago potatoes (about 700g), peeled and cut into quarters
- 1 onion, finely chopped
- 4 dill fronds, chopped
- 4 flat-leaf parsley sprigs, leaves picked and chopped
- 3 tbsp Dijon mustard
- 100g canned pink salmon, drained
- 300g hot-smoked salmon, roughly flaked
- 1 lemon zested, then cut into wedges
- Salt and pepper
- 60g (1/4 cup) whole-egg mayonnaise
- 60g (1/4 cup) Greek yoghurt
- 1 tbsp baby capers in brine, drained and chopped
- 1 gherkin, finely chopped
- 75g (1/2 cup) plain flour
- 2 eggs, whisked
- 80g (1 cup) fresh breadcrumbs
- Olive oil, for shallow-frying
Instructions
- Place the potato in a saucepan of cold salted water and bring to the boil. Cook for 20–25 minutes until tender.
- Drain in a colander and allow the steam to dissipate. While still hot, mash with a masher until smooth.
- Add half the onion and herbs and 2 tablespoons of mustard.
- Place the remaining onion, herbs and mustard in a small bowl and set aside for the tartare sauce.
- Add the canned and smoked salmon and lemon zest to the potato mixture and, using a fork, fold through to incorporate, ensuring that the smoked salmon retains some flakiness. Season to taste.
- Divide the mixture into four, roll into balls and place on a lined tray.
- Cover and chill in the fridge for 10–15 minutes (or you can do this a day or two ahead).
- To finish the tartare, add the mayonnaise, yoghurt, capers and gherkin to the onion and herb mixture. Season with salt and pepper.
- Place the flour in a shallow bowl. In another shallow bowl, lightly beat the eggs with a pinch of salt, and in a third bowl, add the breadcrumbs.
- Lightly flour each fish cake, dip in the egg wash, drain slightly and then coat in the breadcrumb mixture.
- Heat the oil in a large frying pan over medium heat, add the fish cakes and cook for 2–3 minutes on each side until golden and crisp.
- Drain on paper towel and serve with the lemon wedges and tartare sauce.
| Servings: | 4 |
| Ready in: | 55 Minutes |
| Course: | Lunch, Entreè, Finger Food, Snack, Comfort Food |
| Recipe Type: | Fish Cakes & Fritters, Video Recipes |
| Ingredient: | Salmon |
Salmon Cakes with Tangy Tartare
If you’re looking for a snack or something a little more substantial. try these Salmon Cakes with Tangy Tartare. They make a delicious meal anytime, especially when served with a fresh salad. Justine Schofield will show you how easy it is to make.
Tips
You can use 2 cups of leftover mashed potato in the salmon cakes instead of the potato. Simply reheat until warm before adding the other ingredients, and use dried breadcrumbs instead of fresh if easier.
Did you know?
Tartar sauce is based on either mayonnaise (egg yolk, mustard or vinegar, bitartrate, oil) or aioli (olive oil, garlic), with certain other ingredients added. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill. US recipes may include chopped pickles or prepared green sweet relish, capers, onions (or chives), and fresh parsley. Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard and cocktail onions. Paul Bocuse, a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine, described sauce tartare explicitly as a sauce remoulade, in which the characterising anchovy purée is to be replaced by some hot Dijon mustard.
