Smoked Fish Patties With Tartar Sauce Recipe
Ingredients
| 1 lb. smoked salmon, trout or mackerel | ||
| Milk | 2 Cup (16 tbs) | |
| Cooked rice | 1 Cup (16 tbs) | |
| Cheddar Cheese | 1/4 Pound, grated | |
| black pepper | 1 | |
| 1 egg, lightly beaten | ||
| Stalk celery | 1/2 , finely chopped | |
| Sweet red pepper | 2 Tablespoon, chopped | |
| Parsley | 2 Tablespoon, finely chopped | |
| Dill | 1/2 Teaspoon, chopped | |
| White breadcrumbs | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| TARTARE SAUCE | ||
| 2 tbsp. finely chopped capers | ||
| 2 tbsp. finely chopped sour gherkins | ||
| 3/4 cup Basic Mayonnaise | ||
| Finely chopped parsley | 1 Cup (16 tbs), mixed | |
Directions
Poach fish gently in milk for 10 to 12 minutes.
Drain fish and remove skin and bones.
Flake fish into small pieces.
Cool.
Combine fish, rice, Cheddar cheese, pepper, egg, celery, red pepper, parsley, dill, breadcrumbs and salt.
Mix well.
Divide fish mixture into 6 portions and flatten into burgers.
Sprinkle with Parmesan cheese.
Refrigerate for at least 1 hour.
To make tartare sauce, combine all sauce ingredients.
Drain fish and remove skin and bones.
Flake fish into small pieces.
Cool.
Combine fish, rice, Cheddar cheese, pepper, egg, celery, red pepper, parsley, dill, breadcrumbs and salt.
Mix well.
Divide fish mixture into 6 portions and flatten into burgers.
Sprinkle with Parmesan cheese.
Refrigerate for at least 1 hour.
To make tartare sauce, combine all sauce ingredients.
Chef
