Pink Salmon Fishcakes & Tartare Sauce. 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. Subscribe to go Fishing with Rod! Fish burger with fresh vegetables and sweet and sour dressing, wooden Pink burger, beautiful food, fast food.

Salmon fishcakes in a cast iron skillet. 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. You can have Pink Salmon Fishcakes & Tartare Sauce using 18 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Pink Salmon Fishcakes & Tartare Sauce

Prepare of fish cakes.
You need 2 can of pink salmon, drained and any bones and skin removed and and discarded.
It's 4 cup of cold cooked potatoes, mashed (plain).
It's 1 tsp of dried mint.
Prepare 1 of zest of 1 small lemon.
Prepare 1 of salt and white pepper.
You need 1 cup of all purpose flour.
Prepare 2 large of eggs, beaten with a fork.
It's 1 cup of dried fine breadcrumbs.
It's 6 tbsp of sunflower or vegetable oil, for frying.
It's of tartare sauce.
Prepare 1 cup of mayonnaise.
You need 1 cup of pickles / large gherkins, chopped quite small.
You need 2 tbsp of capers, drained and chopped.
You need 2 tbsp of fresh dill, chopped.
It's 1 tbsp of fresh lemon juice.
Prepare 1 tsp of horseradish sauce (optional).
You need 1/2 tsp of dry mustard powder (optional).

Photograph: Johanna Parkin for the Guardian. 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.

Pink Salmon Fishcakes & Tartare Sauce instructions

Mix together the mashed potato, fish, lemon zest, dried mint salt and pepper in a large bowl. Cover with plastic wrap and refridgerate..
In a medium bowl, combine all the tartare sauce ingredients, cover that with plastic wrap and refridgerate..
Prepare three dishes, one with the flour, one with the egg and one with the breadcrumbs in..
Take the fishcake mixture out of the fridge, and get two plates ready to put the fishcakes onto.
Take handfuls of the mixture and form them into patties and place them on one of the plates. This recipe makes about ten fishcakes..
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..
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..
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..
Heat up 3 tablespoons of sunflower oil in a large non stick skillet..
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).
Cook the second batch (you can keep the first batch warm in a low oven while you do this).
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 ;).

Fish cakes are one of those. You can make the fishcakes in advance and chill at this stage. Serve the Thai salmon fish cakes with the vegetable ribbons and a drizzle of the chilli dip. What can I serve with Thai fish cakes? If you want something a little more substantial than the vegetable.