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Name: Salmon Fishcakes
Prep time: 28 min
Total time: 91 min
Yield: 4 servings
Ingredients: 500 g Russet potatoes, peeled and cut into 3 cm chunks; 1.5 litres cold water, for boiling the potatoes (discard after draining); 1 tsp fine sea salt, for the potato water; 500 g skinless salmon fillet, pin-boned; 250 ml whole milk, for poaching (discard after poaching); 1 dried bay leaf; 30 g unsalted butter; 3 tbsp capers, drained and roughly chopped; 5 g lemon zest, finely grated; 4 lemon wedges; 2 tbsp fresh flat-leaf parsley, finely chopped; 3/4 tsp fine sea salt; 1/2 tsp ground black pepper; 80 g plain flour; 1 large egg, beaten; 120 g fine dried breadcrumbs; 60 ml sunflower oil; 100 g mayonnaise; 30 g plain whole-milk yogurt; 2 tbsp capers, drained and finely chopped; 2 tbsp cornichons, finely chopped; 1 tbsp fresh flat-leaf parsley, finely chopped; 1 tsp lemon juice; 1/4 tsp fine sea salt; 1/4 tsp ground black pepper

Salmon Fishcakes

Crisp breaded salmon and potato cakes with a sharp homemade tartare sauce.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Salmon Fishcakes

Crisp breaded salmon and potato cakes with a sharp homemade tartare sauce.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

&figs

&figs

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