Salmon Fishcakes with Tartare Sauce

cook 30 mins
  • 300 g (10 oz) potatoes, peeled and cut into chunks
  • 2 x 175 g (6 oz) cans salmon, drained
  • 2 tablespoons chopped mixed herbs (such as chives, tarragon and parsley)
  • 25 g (1 oz) gherkins, finely chopped
  • 1 tablespoon capers, rinsed and finely chopped
  • 50 g (2 oz) plain flour
  • 1 large egg, lightly beaten
  • 75 g (3 oz) fresh breadcrumbs
  • oil, for shallow frying
  • salt and pepper
  • handful of rocket, to garnish
  • 6 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon capers, rinsed and finely chopped
  • 25 g (1 oz) gherkins, chopped
  • Cook the potatoes in a large saucepan of lightly salted boiling water for about 12 minutes, until tender. Drain well, mash until almost smooth, then allow to cool slightly.
  • Meanwhile, flake the salmon into a bowl and add the herbs, gherkins and capers. Season generously with salt and pepper, then mix gently with the potatoes and form into 8 fishcakes. Dust in the flour, dip both sides in the beaten egg to coat, then turn in the breadcrumbs to cover. Cover loosely with clingfilm and chill for about 10 minutes.
  • Meanwhile, make the tartare sauce by combining all the ingredients together in a bowl. Season with salt and pepper and set aside.
  • Heat the oil in a large nonstick frying pan and cook the fishcakes for 2–3 minutes each side, until crisp and golden. Garnish with rocket leaves and serve with the tartare sauce.
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