Friday, 8 April 2011

Fish cakes with bite

Mackerel, smoked paprika, caper, cornichon and mashed potato fish cakes with beetroot and carrot salad



Smoked mackerel and sardine fish cakes with beetroot, carrot and blood orange salad and a caper and cornichon tartare sauce.

This is an easy option if you've got some smoked mackerel lurking in the fridge.

4 potatoes boiled and mashed
1 packet of smoked mackerel remove skins and flake
1 tin of sardines in olive oil
a cup of fresh breadcrumbs
a good teaspoon of smoked paprika
1 tablespoon of capers and 4 cornichons roughly chopped
juice of 1 lemon
bunch of parsley finely chopped
black pepper to taste

Mix all together well and then make into 8 balls and flatten down a bit.
Breadcrumbs help bind the mixture together and keep the fish cakes nice and light, the smoked paprika goes particularly well with mackerel and adds a bit of bite, while the capers and cornichons give texture.

Chill in the fridge until ready to cook - cover a grill pan with foil, lightly oil with olive oil and pop under hot grill until brown.

The beetroot, carrot and orange salad with a lemon and olive oil dressing makes a refreshing accompaniment.

The tartare sauce
2 egg yolks with 1/2 a teaspoon of English mustard powder blended together and olive oil slowly added until required consistency. Juice of half a lemon and 1 heaped teaspoon of capers and 2 cornichons finely chopped.

www.feedingtheeye.com 

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