Fish Cakes with Tartare Mousseline

Name: Fish Cakes with Tartare Mousseline
Yield: Serves 4
Ingredients: Salt and freshly ground black pepper; Vegetable oil, for deep-frying; Lemon wedges, to serve; Salt and freshly ground black pepper; 1 tablespoon finely chopped cocktail gherkins; 2 shallots, finely chopped; ½ teaspoon Dijon mustard; 1 tablespoon superfine capers, rinsed and drained; 4 tablespoons double cream, semi-whipped; 100 ml (3½ fl oz) good-quality mayonnaise; 250 g (9 oz) mashed potato (made without any butter, milk or cream); 250 g (9 oz) mashed potato (made without any butter, milk or cream); 250 g (9 oz) mashed potato (made without any butter, milk or cream); 250 g (9 oz) mashed potato (made without any butter, milk or cream); Cayenne pepper; 2 tablespoons chopped mixed herbs, such as dill, parsley and chives; 400 g (14 oz) salmon fillet, cooked and skinned; 100 g (4 oz) small cooked peeled prawns; 2 tablespoons chopped mixed herbs, such as dill, parsley and chives; 1 large egg yolk; 2 tablespoons chopped mixed herbs, such as dill, parsley and chives; 2 tablespoons chopped mixed herbs, such as dill, parsley and chives; 150 g (5 oz) panko breadcrumbs (see Tip) or fresh white breadcrumbs (see Tip); 150 g (5 oz) panko breadcrumbs (see Tip) or fresh white breadcrumbs (see Tip); Plain flour, for dusting; 2 eggs, lightly beaten

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

I don’t make fish cakes very often, perhaps because when I was at school they seemed to appear every day for lunch. However, when made well they can be excellent. Here’s a great recipe with a good balance of potato and fish. The tartare sauce is finished with a little whipped cream to lighten it.

Ingredients

250 g (9 oz) mashed potato (made without any butter, milk or cream)
400

Lunch
Fish course
Pescatarian

Method

For the tartare sauce, stir the shallots, gherkins, capers, mustard and some salt and pepper into the mayonnaise, then fold in the whipped cream. Keep in the fridge until ready to serve.

Place the mashed potatoes in a large bowl. Flake the cooked salmon and add to the potatoes with the prawns. Season with cayenne, salt and pepper, then mix in the herbs and egg yolk. Turn the mixture out