Recipe: Delicious Pink Salmon Fishcakes & Tartare Sauce

Pink Salmon Fishcakes & Tartare Sauce. 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!

Salmon fishcakes with garam masala, chilli and ginger. I've had mixed results when trying to pop amaranth, a seed that's rich in protein and nutrients, and popular in Asia and South America. Salmon fishcakes look very impressive, and all ingredients for these salmon fishcakes recipe are I usually use canned Alaskan pink salmon from Trader Joe's. You can have Pink Salmon Fishcakes & Tartare Sauce using 18 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Pink Salmon Fishcakes & Tartare Sauce

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

Strain pink salmon, chip it and discard black skin and bones. As part of National Breast Cancer awareness month, Bill's cooking up a pink plate! Salmon fishcakes are a great party food option. Loved by many for their unique flavours and possibility of fillings, as many replace the pink salmon in this dish with tuna for example.

Pink Salmon Fishcakes & Tartare Sauce step by step

1. Mix together the mashed potato, fish, lemon zest, dried mint salt and pepper in a large bowl. Cover with plastic wrap and refridgerate..
2. In a medium bowl, combine all the tartare sauce ingredients, cover that with plastic wrap and refridgerate..
3. Prepare three dishes, one with the flour, one with the egg and one with the breadcrumbs in..
4. Take the fishcake mixture out of the fridge, and get two plates ready to put the fishcakes onto.
5. Take handfuls of the mixture and form them into patties and place them on one of the plates. This recipe makes about ten fishcakes..
6. 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..
7. 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..
8. 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..
9. Heat up 3 tablespoons of sunflower oil in a large non stick skillet..
10. 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).
11. Cook the second batch (you can keep the first batch warm in a low oven while you do this).
12. 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 ;).

This recipe comes from the back of the package of Chicken of the Sea Pink Salmon. Potato and salmon fish cakes filled with sweet potato, lemon zest and fresh dill. Stir salmon, dill and rind into mash. Pink burger, beautiful food, fast food. Salmon fishcakes in a cast iron skillet, tomatoes and lemon on a.