Smoked Fish Patties With Tartar Sauce
|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)|
|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)|
Poach fish gently in milk for 10 to 12 minutes.
Drain fish and remove skin and bones.
Flake fish into small pieces.
Combine fish, rice, Cheddar cheese, pepper, egg, celery, red pepper, parsley, dill, breadcrumbs and salt.
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.