Spotlight Magazines Spotlight on West Bridgford Nottingham July 2015 | Page 14

Spotlight Magazine Summer Recipe Crab and Salmon Fish Cakes with Tartare Sauce Preparation time: 30 minutes + 30 minutes chill-time Cooking time: 30 minutes Serves 2 For the fishcakes 250g/9oz salmon, poached, flaked, bones removed 150g/5oz white crab meat 150g/5oz 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 gherkins, finely chopped 1 tbsp capers Handful fresh flat leaf parsley, finely chopped ½ lemon, juice only 1 tsp grated fresh horseradish Sea salt and freshly ground  Black pepper 14 Method Preheat the oven to 200C / Gas 6. For the fishcakes, combine the salmon, white and brown crab meat, mayonnaise, parsley, dill, red chilli and Dijon mustard in a bowl. Season to taste with salt and freshly ground black pepper. Use your hands to shape portions of the mixture into little balls, then flatten them slightly and chill in the fridge for 30 minutes. 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. 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. Serve with baby potatoes and wilted spinach, drizzled with a little olive oil, and seasoned, to taste, with salt and freshly ground black pepper. www.spotlightlocal.co.uk • 0115 822 4995 • [email protected]