Salmon and Potato Cakes with Tartare Sauce
Celebrity chef Alex Herbert uses the Braun Multiquick Cordless to make these healthy and delicious salmon and potato cakes, eliminating the need to get out cutting boards, graters and whisks and messing up the whole kitchen!
Makes 16 cakes, serves 4
250g salmon fillet
1 large brown onion and 2 cloves of garlic (peeled and chopped using the Braun Multiquick Cordless chopper attachment)
3 bay leaves
125g smoked trout, picked and bones removed
125g waxy potatoes such as Desiree
125ml mayonnaise (see recipe)
15g dill chopped using the Braun Multiquick Cordless chopper attachment
3 egg yolks
75g eschallots diced using the Braun Multiquick Cordless chopper attachment
200g fresh bread crumbs made using the Braun chopper attachment (half for the mix and half for crumbing the salmon cakes)
50ml of lemon juice
For crumbing the cakes you will need:
100g bread crumbs, made using the Braun Multiquick chopper attachment
3 lightly beaten eggs with 1 teaspoon Dijon mustard
125g plain flour, seasoned with salt and pepper
Place the salmon in a baking tray with the onion, bay leaves and cloves. Cover with baking paper and alfoil and bake at 200 degrees Celsius for about 10 minutes until just cooked.
Remove foil and paper covering and allow to cool. Remove the aromatics and flake the fish.
Gently mix the fish with all the remaining ingredients remembering to reserve half the breadcrumbs.
Set the mixture in the fridge for half an hour and then portion into 150gm discs.
To crumb the cakes firstly lightly flour each cake then dip into the egg wash and drain before rolling in the bread crumbs. Cook the potatoes, peel and roughly chop using the Braun Multiquick Cordless hand held attachment
To cook the salmon cakes, lightly fry to colour all over and then place in an oven at 180 degrees Celsius to warm through for about 8 minutes.
Mayonnaise (makes 350mls)
2 egg yolks
1 tsp Dijon mustard
40ml lemon juice
150ml extra virgin olive oil
180ml grape seed oil
Place yolks in the cylinder along with the Dijon mustard, lemon juice, salt and pepper. Blend with the Braun Multiquick Cordless hand attachment and slowly pour in the oil starting with a few drops at a time until all of the oil has been added.
4 drops Tabasco sauce
2 tsps white wine vinegar
1 tbsp chopped chives
4 sprigs tarragon finely chopped
2 tbsp parsley leaf
1.5 tbsp chopped desalinated capers
1.5 tbsp chopped gherkins
Mix the Tabasco and the white wine vinegar into the mayonnaise base.
Place the herbs, capers and gherkins in the Braun Multiquick Cordless chopper bowl and process for several seconds until they are chopped but not a purée. Mix through the mayonnaise base.