Salmon fishcakes with lemon and caper tartare sauce
Potato (sulphites), salmon, tartare sauce [creme fraiche (pasteurised cream, cultures), mayonnaise (canola oil, whole egg, white vinegar, salt, sugar, Dijon mustard, flavours, herbs and spices, lemon juice, spice extract, food acid (330), color (161b)), cornichons, capers (capers, salt), lemon juice, lemon zest, tarragon, salt, black pepper], breadcrumbs (wheat flour, salt, yeast, dextrose, water), egg, plain flour, spring onion, capers (capers, salt), parsley, salt, lemon zest
|Small (4 fishcakes)||Large (8 fishcakes)||Tartare sauce (per 100ml)|
Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours. Product best cooked straight from frozen.
PLEASE NOTE: WHILE EVERY EFFORT HAS BEEN MADE TO ENSURE THE SALMON IS BONE AND SCALE -FREE, PLEASE BE AWARE THAT SOME REMAIN AND TO EXERCISE CAUTION.
Heat oil (about 5mm deep) in a frying panDEFROSTED: fry on medium heat for approximately 3-4 minutes each side until golden brown and heated through.
FROZEN: fry on medium heat for approximately 5-6 minutes each side until golden brown and heated through. Gently turn the fishcakes, they are delicate!
If they are browning too quickly, fry them till golden brown and then place on a baking tray in a 180 (FF) oven till heated through. Drain oil on some paper towel before serving with a leafy salad and tartare sauce.