Salmon Cakes with Tangy Tartare

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.

Tip: 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.

If you’re looking for comfort food we’ve more here.

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.

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