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

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, pink salmon fishcakes & tartare sauce. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pink Salmon Fishcakes & Tartare Sauce is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Pink Salmon Fishcakes & Tartare Sauce is something which I’ve loved my entire life.

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. Fish cakes are often a firm favourite with kids and in fact anyone who likes a simple, wholesome, but very tasty and satisfying meal.

To begin with this particular recipe, we must first prepare a few components. You can cook pink salmon fishcakes & tartare sauce using 18 ingredients and 12 steps. Here is how you can achieve it.

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

Salmon fishcakes look very impressive, and all ingredients for these salmon fishcakes recipe are found in the pantry! 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.

Steps 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 ;)

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. Drain and leave to steam-dry, then mash. The thing to remember here is that good-quality tinned salmon makes better fishcakes than fresh, so don't be tempted to cook some salmon just for this.

So that is going to wrap this up for this special food pink salmon fishcakes & tartare sauce recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!