Salmon Cakes with Tangy Tartare

Instructions

1. Place the potato in a saucepan of cold salted water and bring to the boil. Cook for 20–25 minutes until tender.
2. Drain in a colander and allow the steam to dissipate. While still hot, mash with a masher until smooth.
3. Add half the onion and herbs and 2 tablespoons of mustard.
4. Place the remaining onion, herbs and mustard in a small bowl and set aside for the tartare sauce.
5. 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.
6. Divide the mixture into four, roll into balls and place on a lined tray.
7. Cover and chill in the fridge for 10–15 minutes (or you can do this a day or two ahead).
8. To finish the tartare, add the mayonnaise, yoghurt, capers and gherkin to the onion and herb mixture. Season with salt and pepper.
9. 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.
10. Lightly flour each fish cake, dip in the egg wash, drain slightly and then coat in the breadcrumb mixture.
11. 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.
12. Drain on paper towel and serve with the lemon wedges and tartare sauce.

• Servings : 4
• Ready in : 65 Minutes
• Course : Comfort Food, Entreè, Finger Food, Lunch, Snack
• Recipe Type : Fish Cakes & FrittersVideo Recipes
• Ingredient : Salmon