Review: Clare Latimer recipe | Salmon and prawn fish cakes with tartare sauce

Publications by New Journal Enterprises

Home

Archive

Competition

The Review - FOOD AND DRINK - Cooking with CLARE
Published: 23rd October 2008

Clare Latimer's recipe for salmon and prawn fish cakes with tartare sauce

This makes a lovely lunch dish or starter for the evening. They garnish it with a rocket leaf-based salad to give colour and a peppery flavour.

Ingredients
Serves 4
6 good-quality mashing potatoes, peeled and cut
125g frozen prawns, cooked and shelled
175g wild Scottish salmon fillet (lightly poached and flaked)
Small bunch of fresh chives, chopped
Zest of 1 lemon
1 free-range egg yolk
Touch of double cream
Salt and freshly ground black pepper
Sunflower oil for frying.Coating
Seasoned flour
1 egg, lightly beaten with a drop of milk
Breadcrumbs (I prefer my own, made from slightly stale bread whizzed in a blender).

Method
Boil potatoes in salted water till soft. Cool slightly then mash well. In a large bowl combine all of the above and adjust the seasoning. The mixture should be soft but firm enough to shape.
Place in fridge to chill for about 30 minutes.
Make small round balls about the size of a golf ball and pat gently into cakes. Dust in seasoned flour and dip in egg mixture. Coat well in breadcrumbs. Deep fry in sunflower oil till nicely browned all over and allow to drain before serving. Drain on a good quality kitchen towel.
Serve warm with tartare sauce:

Tartare sauce
1 handful gherkins, finely chopped
1 handful capers, finely chopped
1 desp onion, peeled and finely chopped
2 tbsp mayonnaise
1 teasp Dijon mustard
Salt and pepper
Zest of ½ lemon
Small squirt lemon juice.

Mix all together and chill until ready to serve.

» Recipes A - Z
» Online Shopping
» The Wine Press
» Buy wines
» Book restaurants
» Eating Out