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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pink salmon fishcakes & tartare sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pink Salmon Fishcakes & Tartare Sauce is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Pink Salmon Fishcakes & Tartare Sauce is something that I have loved my entire life.

Pink Salmon Fish Cakes Ingredients: Wild Caught Pink Salmon Fish Bread Crumbs Large Egg Salt Old Bay Seasoning (Optional) Black Pepper Chopped Onion Like. Pink salmon are usually prepared by either being baked or smoked. In this video blog, we attempt to make some fish cakes from pink salmon caught in the Fraser River.

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

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

As part of National Breast Cancer awareness month, Bill's cooking up a pink plate! Yotam Ottolenghi's salmon fishcakes with garam masala, chilli and ginger. Photograph: Johanna Parkin for the Guardian. A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients, from BBC Good Food.

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 ;)

Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs. You can make the fishcakes in advance and chill at this stage. These salmon fish cakes are a kind of a blank canvas. Mash potatoes and peas together then add salmon, lemon zest, and whichever herbs you like. They aren't posh, but they're a delicious quick and easy pantry meal full of subtle flavours.

So that is going to wrap this up with this exceptional food pink salmon fishcakes & tartare sauce recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading, I hope this page becomes “the place to be” when it comes to pink salmon fishcakes & tartare sauce cooking. Go on get cooking!