Smoked Fish Fishcakes with Tartare Sauce and Salad

For the Fishcake

500g smoked fish

400g potatoes

1 lemon

50g Parsley

50g Chives

1 egg

Salt and pepper

Butter and oil for cooking

Tartare sauce

200ml Mayonnaise

1 Large Gherkin

100g Capers

50g Parsley

1 Lemon

1 egg

1 Shallot or onion

Salad of your choice

Method

Fish cakes

• 1. First job is to peel and boil your potatoes, keep an eye on these as if they over boil they will be to soft and to watery to use. A tip is when ready to mash pop them into a hot oven for 5-10 minutes to slightly dry.
  
• 2. Chop your herbs, zest and juice lemon and combine with the smoked fish, egg and salt and pepper to taste.

• 4. When the potatoes are dry mix with the smoked fish mix, when combined well, shape to the size you like.

Tartare sauce

• 1. Either start with homemade mayonnaise or if you must use pre-bought. (You’ll get a better result with homemade.)
• 2. Hard boil and cool the egg then coarsely chop all the ingredients and combine with the mayonnaise.

Serving

• 1. In a hot pan with oil and butter, shallow fry all of your fishcakes until golden brown then pop in the oven until hot in the middle.
• 2. When hot through the middle serve the fishcakes with the tartare sauce and salad of your choice.