Wednesday, 30 June 2010

Salmon Fish-cakes with Home-made Tartare Sauce

2 tbsp olive oil
50g spring onions very, finely chopped
900g cooked salmon fillets
1 tbsp, finely chopped parsley
1 tbsp finely chopped coriander leaf
1 small green chilli, de-seeded and finely chopped
Salt and black pepper
550g mashed potato, leftover mash is fine
Squeeze of lemon juice
Flour for coating
2 beaten eggs 
Bread crumbs

Flake the salmon into a bowl add the herbs, spring onion, lemon juice, chopped chilli and mashed potato, season with salt and pepper and gently mix.

Make the breadcrumbs with 4 slices seeded bread baked in the oven at a low temperature until crisp and then blended to course crumbs.

Form the mixture into patty shapes and dip each one, first into flour and then into beaten egg, coat each fish-cake in breadcrumbs and leave them in the fridge for 30 minutes.

Shallow fry in oil for 20 minutes until they are golden brown, turning them occasionally.

Serve with tartare sauce and a crisp salad.

For the tartare sauce

5 fl oz mayonnaise
1 tbsp chopped capers
1 tbsp chopped gerkin
Large pinch cayenne pepper
2 tbsp lemon juice
1 tsp grated shallot
1 tsp Dijon mustard

Mix all the ingredients together in a bowl and place in the fridge until needed.

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