Fishcakes with Tartare Sauce

Ingredients

• 400 g salmon fillets
• 500 g floury potatoes
• 4 spring onions
• 60 g plain flour
• 1 egg
• 80 g dried breadcrumbs
• 4 tbsp mayonnaise
• 40 g gherkins
• 3 tbsp sunflower oil

Method

1. 1

   Peel and boil the potatoes until tender. Drain and mash until smooth. Allow to cool slightly.

2. 2

   Poach the salmon fillets in gently simmering water for 6 minutes. Drain, remove the skin and flake the flesh.

3. 3

   Combine the mash, flaked salmon and sliced spring onions. Season well and shape into 8 fishcakes. Chill for 10 minutes.

4. 4

   Set up three bowls: seasoned flour, beaten egg and breadcrumbs. Coat each fishcake in flour, then egg, then breadcrumbs.

5. 5

   Fry the fishcakes in the sunflower oil over a medium heat for 3–4 minutes per side until golden and heated through.

6. 6

   Make the tartare sauce by mixing the mayonnaise with finely chopped gherkins and seasoning. Serve alongside the fishcakes.