New Recipes Fishcakes with Tartare Sauce and Roasted Potatoes - ★Cooking Recipes★

Crab, salmon and dill fishcakes with homemade tartare sauce, roasted red potatoes and wilted spinach.
Directions for: Fishcakes with Tartare Sauce and Roasted Potatoes

Ingredients

Potatoes

250 g small red new potatoes par boiled (Rosevelt very good)

sea salt and freshly ground pepper

olive oil

Fishcakes

250 g salmon, poached in the oven with a squeeze of lemon/drizzle of oil and sea salt and freshly

150 g white crab meat

100 g white crab meat

1 Tbsp of homemade or shop mayonnaise

handful of flat leaf parsley , chopped

handful of dill, chopped

1 red chilli, finely chopped

1 tsp dijon mustard

Tartare

4 Tbsp Homemade mayonnaise or good quality shop bought

4 small cornichons, finely chopped

Small handful of capers

Handful of flat leaf parsley, finely chopped

Lemon juice

Fresh horseradish to grate to taste

Serving Suggestion

A couple of large handfuls of fresh baby spinach

Directions

Potatoes

1. Heat the oven to 200C. Crush the parboiled potatoes slightly with a fork, season with salt and pepper and coat in a little olive oil then roast in the oven for around 25 30 minutes .

Fishcakes

1. Mix the poached salmon, two types of crab meat, mayonnaise, parsley, dill, red chilli and Dijon mustard in a bowl. Shape into cakes and allow to chill slightly in the fridge until the potatoes are almost ready. They can be as big or as small as you like if they are around the size of a hamburger patty allow two per person.

2. Heat a frying pan with a little oil. When it is hot, fry the fishcakes.

3. Turn the fishcakes once the underneath is golden brown and crispy allow the other side to do the same this will probably take about 3 - 4 minutes on each side.

Tartare

1. Mix together 4 tablespoons of mayonnaise, the cornichons, capers, parsley, a squeeze of lemon juice and some freshly grated horseradish. Season to taste and then put to one side.

Serving Suggestion

1. Wilt your spinach in a pan, drizzle over a little olive oil and season.

2. Serve the fishcakes with the tartare sauce, spinach and roasted smashed potatoes.

See more: Fish, Dinner, Lunch, Summer, Spring