Pink Salmon Fishcakes & Tartare Sauce

How to Cook Recipes Pink Salmon Fishcakes & Tartare Sauce using 18 ingredients and 12 steps

Pink Salmon Fishcakes & Tartare Sauce - Smoked Paprika Roasted Salmon With Sautéed Spinach Recipe. Drain and leave to steam-dry, then mash. Even in the rural areas, it is quite difficult to get hold of wild salmon. So, I have used this fish cake canned salmon recipe for quite a while and it is always a winner around the table. Recipe for fish cakes using canned salmon.

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You can have Pink Salmon Fishcakes & Tartare Sauce using 18 ingredients and 12 steps. Here is how you achieve it.

Ingredients make Pink Salmon Fishcakes & Tartare Sauce

1. Prepare fish cakes.
2. It's 2 can pink salmon, drained and any bones and skin removed and and discarded.
3. You need 4 cup cold cooked potatoes, mashed (plain).
4. You need 1 tsp dried mint.
5. Prepare 1 zest of 1 small lemon.
6. Prepare 1 salt and white pepper.
7. It's 1 cup all purpose flour.
8. Prepare 2 large eggs, beaten with a fork.
9. You need 1 cup dried fine breadcrumbs.
10. Prepare 6 tbsp sunflower or vegetable oil, for frying.
11. Prepare tartare sauce.
12. Prepare 1 cup mayonnaise.
13. It's 1 cup pickles / large gherkins, chopped quite small.
14. It's 2 tbsp capers, drained and chopped.
15. You need 2 tbsp fresh dill, chopped.
16. You need 1 tbsp fresh lemon juice.
17. Prepare 1 tsp horseradish sauce (optional).
18. Prepare 1/2 tsp dry mustard powder (optional).

Pink Salmon Fishcakes & Tartare Sauce step by step

1. Mix together the mashed potato, fish, lemon zest, dried mint salt and pepper in a large bowl. Cover with plastic wrap and refridgerate..
2. In a medium bowl, combine all the tartare sauce ingredients, cover that with plastic wrap and refridgerate..
3. Prepare three dishes, one with the flour, one with the egg and one with the breadcrumbs in..
4. Take the fishcake mixture out of the fridge, and get two plates ready to put the fishcakes onto.
5. Take handfuls of the mixture and form them into patties and place them on one of the plates. This recipe makes about ten fishcakes..
6. 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..
7. 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..
8. 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..
9. Heat up 3 tablespoons of sunflower oil in a large non stick skillet..
10. 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).
11. Cook the second batch (you can keep the first batch warm in a low oven while you do this).
12. 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 ;).

Pink Salmon Fishcakes & Tartare Sauce - I make fishcakes with both fresh and canned salmon. This recipe is for salmon fishcakes with tin (canned) salmon. If interested, you can also check out my recipe for salmon fishcakes using fresh salmon. Believe it or not, this fishcakes recipe using canned salmon tastes just as. Fish cakes are often a firm favourite with kids and in fact anyone who likes a simple, wholesome, but very tasty and satisfying meal. And because this particular salmon fishcakes recipe uses John West Skinless & Boneless Pink Salmon, all you have to do is open the can, drain it, and then off you go. Salmon Fillet with Citrus Butter and Maple Syrup On dine chez Nanou. Thank you and good luck