Crab and salmon fishcakes with homemade tartare sauce

Crab and Salmon Fishcakes with Homemade Tartare Sauce, from Meatballs Restaurant at the Quality Chop House.

Serves 2

For the Fishcakes
250g baking potatoes
sea salt and freshly ground black pepper
250g salmon, poached, flaked, bones removed
150 white crab meat
150g brown crab meat
1 tbsp good quality mayonnaise
Handful fresh flat leaf parsley, chopped
Handful fresh dill, chopped
1 red chilli, finely chopped
1 tsp Dijon mustard
sea salt and freshly ground black pepper
1 tbsp olive oil

For the Tartare Sauce
4 tbsp good quality mayonnaise
4 small cornichons or gherkins, finely chopped
1 tbsp capers, rinsed
Handful fresh flat leaf parsley, finely chopped
½ lemon, juice only
Sea salt and freshly ground black pepper

Preparation method
1. Preheat the oven to 200C/400F/Gas 6.

2. For the potatoes, boil the potatoes in a large pan of salted water for 15-20 minutes or until tender. Drain, and allow to cool.

3. Crush the potatoes slightly with a fork, season, to taste, with salt and freshly ground black pepper, and drizzle over the oil. Tip into a bowl.

4. Combine the salmon, white and brown crab meat, mayonnaise, parsley, dill, red chilli and Dijon mustard and mix into the potatoes.. Season to taste with salt and ground black pepper.

5. Shape the mixture into cakes using your hands, and chill in the fridge until firm. Prepare the fishcakes in advance and chill. Remove from the fridge 30 minutes before cooking

6. For the tartare sauce, mix all of the ingredients together in a bowl and season to taste with salt and freshly ground black pepper. Set aside.

7. To cook the fishcakes, heat the oil a large frying pan over a medium-high heat. Fry the fishcakes in the oil for 3-4 minutes on each side, or until golden-brown and crisp.

For more information, visit meatballs.co.uk.