Crab and salmon fishcakes with homemade tartare sauce
Method
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Preheat the oven to 200C/400F/Gas 6.
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For the potatoes, boil the potatoes in a large pan of salted water for 15-20 minutes, or until tender. Drain, and then return to the saucepan.
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Crush the potatoes slightly with a fork, season, to taste, with salt and freshly ground black pepper, and drizzle over the oil. Tip into a roasting tin and roast in the oven for 25-30 minutes, or until golden-brown and crisp.
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Meanwhile, for the fishcakes, combine the salmon, white and brown crab meat, mayonnaise, parsley, dill, red chilli and Dijon mustard in a bowl. Season, to taste, with salt and freshly ground black pepper.
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Shape the mixture into cakes using your hands, and chill in the fridge until the potatoes are almost ready.
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For the tartare sauce, mix all of the ingredients together in a bowl and season, to taste, with salt and freshly ground black pepper. Set aside.
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To cook the fishcakes, heat the oil a large frying pan over a medium-high heat. Fry the fishcakes in the oil for 3-4 minutes on each side, or until golden-brown and crisp.
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For the spinach, place the spinach into a small frying pan over a medium heat and cook for 1-2 minutes, or until wilted. Drizzle over the olive oil and season, to taste, with salt and freshly ground black pepper.
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To serve, divide the fishcakes between two serving plates, place the roasted potatoes and spinach either side, and spoon the tartare sauce around the edge of the plate.
Ingredients
For the potatoes
- 250g/9oz small potatoes, preferably red-skinned potatoes such as Roosevelt
- sea salt and freshly ground black pepper
- 2 tbsp olive oil
For the fishcakes
- 250g/9oz salmon, poached, flaked, bones removed
- 150g/5oz white crab meat
- 150g/5oz brown crab meat
- 1 tbsp good quality mayonnaise
- handful fresh flatleaf parsley, chopped
- handful fresh dill, chopped
- 1 red chilli, finely chopped
- 1 tsp Dijon mustard
- sea salt and freshly ground black pepper
- 1 tbsp olive oil
For the tartare sauce
- 4 tbsp good quality mayonnaise
- 4 small cornichons or gherkins, finely chopped
- 1 tbsp capers
- handful fresh flatleaf parsley, finely chopped
- ½ lemon, juice only
- 1 tsp grated fresh horseradish
- sea salt and freshly ground black pepper
To serve
- 2 large handfuls fresh baby spinach
- 1 tbsp olive oil
- sea salt and freshly ground black pepper
Shopping List
Crab and salmon fishcakes with homemade tartare sauce
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Meat, fish and poultry