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

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

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

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