Salmon Fishcakes with Sauce Tartare

Make the Tartare Sauce  Recipe  , cover with some foil and put to one side.

Peel the potatoes, cut into portions and simmer for twenty minutes or so until just cooked. Note that you need 2:1 Salmon to potatoes. When done drain in a colinder.

Meanwhile remove any bones and skin from the salmon. Season with salt and pepper, put in a frying pan, and add two or three glasses of white wine. Peel and slice a shallot and add to the pan. Simmer for about six or seven minutes per side until barely cooked  Picture  .

Take the salmon out of the pan to cool and reduce the cooking liquor to a couple of tablespoonfuls over a medium heat. Meanwhile mash the potato, a ricer is awfuly good for this, season to taste with salt and pepper.

Melt three tablespoonfuls of butter in a saucepan. Use a knife to 'mash' the salmon. Combine the potato, butter, salmon and reduced cooking liquor, and mix well with a fork. Season to taste with salt, pepper and lemon juice. Chop the parsley, stir into the mixture and put the mixture into the fridge for 30 minutes or so  Picture  .

Meanwhile cut the rusts from the bread and make crumbs in a food processor. Beat a couple of eggs into a shallow dish and put some flour into another dish.

When ready, take the fishcake mixture out of the fridge. Use your fingers to make cakes of about 9 cms/3½ inch diameter 2.5 cms/1 inch thick. Flour each cake as you make, dip it in the beaten egg and cover with breadcrumbs  Picture  .

Carefully fry the fishcakes over a medium heat until brown on both sides which should take from four to five minutes per side. Meanwhile cut a couple of gherkins into thin slices, along with some half lemon slices, and put a couple of tablespoonfuls of the tartare sauce on each serving plate  Picture  .

Put a fishcake on to the sauce, put the gherkin and lemon on top as a garnish, and serve  Zoom  .