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Smoked Fish Patties With Tartar Sauce

Barbecue.Master's picture
Ingredients
  Smoked salmon/Trout / mackerel 1 Pound
  Milk 2 Cup (32 tbs)
  Cooked rice 1 Cup (16 tbs)
  Cheddar cheese 1⁄4 Pound, grated
  Freshly ground black pepper To Taste
  Egg 1 , lightly beaten
  Celery stalk 1⁄2 , finely chopped
  Chopped sweet red pepper 2 Tablespoon
  Finely chopped fresh parsley 2 Tablespoon
  Chopped fresh dill 1⁄2 Teaspoon, chopped
  Fresh white breadcrumbs 1 Cup (16 tbs)
  Salt To Taste
For tartar sauce
  Finely chopped capers 2 Tablespoon
  Chopped sour gherkins 2 Tablespoon
  Basic mayonnaise 3⁄4 Cup (12 tbs)
  Finely chopped mixed fresh herbs 1 Cup (16 tbs) (Parsley, Dill, Sorrel, Lemon Thyme, Tarragon)
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.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Poached
Ingredient: 
Fish
Interest: 
Gourmet

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