Smoked Fish Patties With Tartar Sauce

Barbecue.Master's picture

Sep. 04, 2010


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)


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.

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


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