Salmon Cakes with Tangy Tartare

Cook Time 40 minutes (+ 15 minutes chilling)

Servings 4

Ingredients

3 sebago potatoes (about 700g), peeled and cut into quarters

1 brown onion, finely chopped

4 dill fronds, chopped

4 flat-leaf parsley sprigs, leaves picked and chopped

3 tbsp Dijon mustard

100g canned pink salmon, drained

300g hot-smoked salmon, roughly flaked

1 lemon zested, then cut into wedges

Salt and pepper

60g (1/4 cup) whole-egg mayonnaise

60g (1/4 cup) Greek yoghurt

1 tbsp baby capers in brine, drained and chopped

1 gherkin, finely chopped

75g (1/2 cup) plain flour

2 eggs, whisked

80g (1 cup) fresh breadcrumbs

Extra Virgin Olive Oil, for shallow-frying

Method

Place the potato in a saucepan of cold salted water and bring to the boil. Cook for 20–25 minutes until tender. Drain in a colander and allow the steam to dissipate. While still hot, mash with a masher until smooth. Add half the onion and herbs and 2 tablespoons of mustard.

Place the remaining onion, herbs and mustard in a small bowl and set aside for the tartare sauce.

Add the canned and smoked salmon and lemon zest to the potato mixture and, using a fork, fold through to incorporate, ensuring that the smoked salmon retains some flakiness. Season to taste. Divide the mixture into four, roll into balls and place on a lined tray. Cover and chill in the fridge for 10–15 minutes (or you can do this a day or two ahead).

To finish the tartare, add the mayonnaise, yoghurt, capers and gherkin to the onion and herb mixture. Season with salt and pepper.

Place the flour in a shallow bowl. In another shallow bowl, lightly beat the eggs with a pinch of salt, and in a third bowl, add the breadcrumbs. Lightly flour each fish cake, dip in the egg wash, drain slightly, and then coat in the breadcrumb mixture.

Heat the Extra Virgin Olive Oil in a large frying pan over medium heat, add the fish cakes and cook for 2–3 minutes on each side until golden and crisp. Drain on paper towel and serve with the lemon wedges and tartare sauce.

NOTE:

- 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.

- Use dried breadcrumbs instead of fresh if easier