Photo: David Holifield
Crab and salmon fishcakes with homemade tartare sauce
23 ingredients
1 hr + 1 hr
Serves 2
openrecipes
Prepare the fishcakes in advance and chill. Remove from the fridge 30 minutes before cooking, and fry just before serving.
Estimated Nutrition (whole recipe, rough)
539
Calories
53g
Protein
33g
Fat
9g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g/9oz small potatoespotatoes
- sea salt and freshly ground black pepper
- 2 tbsp olive oil
- 250g/9oz salmon
- 150g/5oz white crab
- 150g/5oz brown crab
- 1 tbsp good quality mayonnaise
- handful fresh flatleaf parsley
- handful fresh dill
- 1 red chilli
- 1 tsp Dijon mustard
- sea salt and freshly ground black pepper
- 1 tbsp olive oil
- 4 tbsp good quality mayonnaise
- 4 small cornichons or gherkins
- 1 tbsp capers
- handful fresh flatleaf parsley
- ½ lemon
- 1 tsp grated fresh horseradish
- sea salt and freshly ground black pepper
- 2 large handfuls fresh baby spinach
- 1 tbsp olive oil
- sea salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes