Fishcakes with Tartare Sauce and Roasted Potatoes

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Crab, salmon and dill fishcakes with homemade tartare sauce, roasted red potatoes and wilted spinach.

Preparation time: 10 minutes
Cooking time: 45 minutes
Yield: 2

250 grams salmon, poached in the oven with a squeeze of lemon/drizzle of oil and sea salt and freshly
150 grams white crab meat
100 grams white crab meat
1 tablespoon of homemade or shop mayonnaise
handful of flat leaf parsley , chopped
handful of dill, chopped
1 red chilli, finely chopped
1 teaspoon dijon mustard

Heat the oven to 200C. Crush the parboiled potatoes slightly with a fork, season with salt and pepper and coat in a little olive oil then roast in the oven for around 25 – 30 minutes .

Mix the poached salmon, two types of crab meat, mayonnaise, parsley, dill, red chilli and Dijon mustard in a bowl. Shape into cakes and allow to chill slightly in the fridge until the potatoes are almost ready. They can be as big or as small as you like – if they are around the size of a hamburger patty allow two per person.
Heat a frying pan with a little oil. When it is hot, fry the fishcakes.
Turn the fishcakes once the underneath is golden brown and crispy – allow the other side to do the same – this will probably take about 3 - 4 minutes on each side.

Mix together 4 tablespoons of mayonnaise, the cornichons, capers, parsley, a squeeze of lemon juice and some freshly grated horseradish. Season to taste and then put to one side.

Wilt your spinach in a pan, drizzle over a little olive oil and season.
Serve the fishcakes with the tartare sauce, spinach and roasted smashed potatoes.