Smoked Fish Patties With Tartar Sauce
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
Nutrition Facts
Serving size Complete recipe
Calories 2899Calories from Fat 1871
% Daily Value*
Total Fat 209 g321.5%
Saturated Fat 50 g250%
Trans Fat 0 g
Cholesterol
Sodium 6263 mg260.96%
Total Carbohydrates 107 g35.7%
Dietary Fiber 4 g16%
Sugars 28 g
Protein 143 g286%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
