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Crab, salmon and dill fishcakes with homemade tartare sauce, roasted red potatoes and wilted spinach

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Angus Hughson

Riesling, Pinot Noir and Rose are the best wines to pair with Crab, salmon and dill fishcakes with homemade tartare sauce, roasted red potatoes and wilted spinach.

 
 

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Posted by Bad_Manners • 3y ago • Report
Not bad. I used less crab and they turned out a bit dry. I reckon you need more of a binding agent, maybe more mayo or more mustard? Perhaps even some mash?

How about some instructions on how long to poach the salmon? I reckon I may have overdone it.