SALMON FISHCAKES & 'THAITAR' SAUCE
Timescale
Relaxed
Serves
2-4
Difficulty 
Simple
Traditional Salmon Fishcakes and Tartar Sauce but with Thai flavours. These cakes deliver a fantastic aromatic flavour and are delicious in stir fries, soups, salads, or as party nibbles.    
INGREDIENTS

SALMON FISHCAKES

500g Salmon Fillets, skinless, boneless

1 Garlic Clove, minced

1 Small Stick of Lemon Grass, outer layer removed, minced 

½ Thumb Sized Piece of Ginger, minced     

5 Spring Onions, finely diced     

1 Small Red Chilli, finely diced 

1 Small Bunch of Coriander, finely diced 

Zest of 1 Lime

1 tbsp Fish Sauce

2 tsp Thai 7 Spice

100g Sesame Seeds

1 Generous Pinch of Salt and Pepper

THAITAR SAUCE

100g Mayonnaise

Juice of 1 Lime

3 Spring Onions, finely diced 

1 Garlic Clove, Minced       

Small Red Chilli, finely diced 

1 Small Bunch of Coriander, finely diced 

1 Pinch of Salt and Pepper

TO COOK

Ground Nut Oil

TO SERVE

Lime Wedges

Chopped Spring Onion

Coriander

METHOD

THE THAITAR SAUCE

 

1. In a bowl, mix together the mayonnaise, spring onions, minced garlic, chilli and coriander until evenly combined. Mix in the lime juice and then season to taste with salt and pepper. Refrigerate and then serve chilled.

 

THE SALMON FISHCAKES

 

2. Divide the salmon into thirds. Take two thirds of the salmon and dice into small cubes about 5mm in size. Place the diced salmon in a large bowl and mix together with the spring onions, chilli, lime zest, Thai 7 spice and coriander until evenly combined. Into a food processor, place the remaining third of the salmon, the fish sauce, minced garlic, ginger and lemon grass and season with salt and pepper. Blitz until you achieve a smooth moose.  

 

3. Lay the sesame seeds onto a plate. Combine the diced salmon mixture with the moose into an even consistency, the moose will act as a binding agent. With wet hands, form the salmon mixture into small cakes, approximately 5cm in diameter and 2cm thick, then dip into the sesame seeds until lightly coated on all sides. Repeat this process until all of the salmon mixture is used up. Place the fishcakes into the fridge to firm up for at least 30 mins.

 

4. Place a large frying pan over a medium heat and add in a splash of ground nut oil. Lay the fishcakes into the pan and cook for 2-3 minutes on each side. It is important not to cook over too high a heat otherwise the sesame seeds will burn. Once cooked, lift out the fishcakes and drain any remaining oil on kitchen paper. Garnish with chopped spring onion and coriander. Can be served warm or cold. I like them piping hot with the tangy Thaitar sauce.   

 

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