Salmon fishcakes with tartare sauce
Fish cakes: Salmon, potato, spring onion, capers, parsley, lemon zest, salt, flour, egg, panko breadcrumbs.
Tartare sauce: capers, cornichons, red onion, tarragon, whole egg mayonnaise, creme fraiche, black pepper, lemon juice.
|Per fish cake||Per 100ml of Tartare sauce|
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, some may remain and exercise caution.
TO COOK: Heat oil (about 5mm deep) in a frying pan and fry on medium heat for about 3-4 minutes (from defrosted) to 5-6 minutes (from frozen) each side, turning carefully - they’re delicate! - until golden brown and heated through. Drain oil on some paper towel before serving.
Serve with the tartare sauce.