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Salmon fishcakes with watercress mayonnaise

Salmon fishcakes with watercress mayonnaise comes together with Olive Oil, White Wine Vinegar, English Mustard Powder, and Salt. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tsp
• 1/2 tsp
• 1 tsp

Method (preview)

1. 1

   For the salmon fishcakes, boil the potatoes in a pan of boiling water for 12-18 minutes, or until tender.

2. 2

   Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture.

3. 3

   Pass the potatoes through a potato ricer into a bowl, then set aside to cool slightly.

4. 4

   Melt the butter in a frying pan and fry the spring onions for 2-3 minutes, or until just softened.

5. 5

   Stir the spring onions, parsley, lemon zest and juice into the potatoes and stir until well combined.

6. 6

   Season with plenty of salt and freshly ground black pepper, then add the salmon and carefully fold together.

7. 7

   Heat the oil in a frying pan and fry the fishcakes for 3-4 minutes on each side, or until cooked through and golden-brown on both sides.

8. 8

   For the salmon tartare, place all of the ingredients into a bowl and stir until well combined.

9. 9

   Blend the egg yolks, vinegar, mustard, salt and lemon juice into a food processor until well combined.

10. 10

    With the motor still running, slowly add the watercress oil until incorporated and the mixture has become mayonnaise.

11. 11

    Season, to taste, with salt and freshly ground black pepper.

12. 12

    To serve, spoon the watercress onto serving plates and spread out into a circle.

13. 13

    Spoon a layer of tartare on top, then some watercress and finally a fishcake.