Pink Salmon Fishcakes & Tartare Sauce
Pink Salmon Fishcakes & Tartare Sauce

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pink salmon fishcakes & tartare sauce. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pink Salmon Fishcakes & Tartare Sauce is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Pink Salmon Fishcakes & Tartare Sauce is something which I’ve loved my entire life.

To begin with this particular recipe, we have to 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:
  1. Get fish cakes
  2. Get 2 can pink salmon, drained and any bones and skin removed and and discarded
  3. Prepare 4 cup cold cooked potatoes, mashed (plain)
  4. Make ready 1 tsp dried mint
  5. Take 1 zest of 1 small lemon
  6. Make ready 1 salt and white pepper
  7. Take 1 cup all purpose flour
  8. Take 2 large eggs, beaten with a fork
  9. Get 1 cup dried fine breadcrumbs
  10. Take 6 tbsp sunflower or vegetable oil, for frying
  11. Get tartare sauce
  12. Prepare 1 cup mayonnaise
  13. Get 1 cup pickles / large gherkins, chopped quite small
  14. Make ready 2 tbsp capers, drained and chopped
  15. Take 2 tbsp fresh dill, chopped
  16. Prepare 1 tbsp fresh lemon juice
  17. Take 1 tsp horseradish sauce (optional)
  18. Take 1/2 tsp dry mustard powder (optional)
Instructions to make Pink Salmon Fishcakes & Tartare Sauce:
  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 ;)

So that’s going to wrap this up for this special food pink salmon fishcakes & tartare sauce recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget 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!