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http://www.lifestylefood.com.au/recipes/14491/crab-salmon-and-dill-fishcakes-with-homemade-tartare-sauce-roasted-red-potatoes-and-wilted-spinach

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

Ingredients

  • For the potatoes

  • For the fishcakes

  • For the tartare:

Method

  • 1.

    Start with the potatoes. Heat the oven to 200C. Crush the parboiled potatoes slightly with a fork, season with salt and pepper and coat in a little olive oil then roast in the oven for around 25 – 30 minutes .

  • 2.

    Then make the fishcakes. Mix the poached salmon, two types of crab meat, mayonnaise, parsley, dill, red chilli and Dijon mustard in a bowl. Shape into cakes and allow to chill slightly in the fridge until the potatoes are almost ready. They can be as big or as small as you like – if they are around the size of a hamburger patty allow two per person.

  • 3.

    Make your tartare sauce. Mix together 4 tablespoons of mayonnaise, the cornichons, capers, parsley, a squeeze of lemon juice and some freshly grated horseradish. Season to taste and then put to one side while you fry your fishcakes.

  • 4.

    Heat a frying pan with a little oil. When it is hot, fry the fishcakes.

  • 5.

    Turn the fishcakes once the underneath is golden brown and crispy – allow the other side to do the same – this will probably take about 3 - 4 minutes on each side.

  • 6.

    When they are almost ready, wilt your spinach in a pan, drizzle over a little olive oil and season

  • 7.

    Serve the fishcakes with the tartare sauce, spinach and roasted smashed potatoes.

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» Top Wine Matches For This Recipe

Andrew Graham

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_MannersReport
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.