Smoked Fish Cakes with Tartare Sauce

Smoked Fish Cakes with Tartare Sauce

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 5, 2017.
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Nectarines are a delish fruity addition to the salad

Ingredients

SMOKED FISH CAKES

  • 600g potatoes, peeled and diced 2-3cm
  • 300g smoked fish
  • 1 spring onion, finely sliced
  • Zest of 1 lemon
  • Zest of 1 lemon ¾ teaspoon salt
  • ¾ cup panko breadcrumbs

SPINACH SALAD

  • 25g chopped walnuts
  • ½ bag baby spinach leaves
  • 2 nectarines
  • 1 carrot
  • 2 teaspoons vinegar (e.g. red wine, white wine)
  • 1 tablespoon olive oil

TO SERVE

  • 100g tartare sauce
  • 1 lemon, cut into wedges

Steps

  1. a large pot of salted water to the boil.
  2. Cook potatoes in pot of boiling water for 12-15 minutes, until very soft. While potatoes are cooking, remove skin from fish (discard skin) and flake fish into small pieces. Add to a medium bowl, along with spring onions, lemon zest, salt and breadcrumbs, mix to combine and set aside.
  3. Roughly chop spinach; cut nectarine into 1cm wedges; grate carrot and roughly chop walnuts. Add all to a large bowl, along with vinegar and oil and toss to combine. Season with salt and pepper and set aside.
  4. Drain potatoes well, then mash (the potatoes need to be quite dry). Add mashed potato to fish mixture, season with pepper and mix well to combine. Use a ¼ cup measure to scoop out mixture and shape firmly into patties, about 1.5cm-thick.
  5. Heat a large, dry-fry-pan on high heat and toast walnuts for 1-2 minutes until golden, remove and set aside. Return same pan to medium heat with a drizzle of oil. Cook fish cakes, in two batches, for 2-3 minutes each side, until golden. Add extra oil as needed.
  6. Divide smoked fish cakes and spinach salad between plates. Serve fish cakes with a dollop of tartare sauce and squeeze over lemon juice (if using).

Nutritional Information

Energy 2033 kj
486 kcal
Protein 36.9g
Carbohydrate 35.8g
Fat 25.4g