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Crab and salmon fishcakes with homemade tartare sauce
Fruit and vegetables
250g/9oz small
potatoes
, preferably red-skinned
potatoes
such as Roosevelt
handful fresh flatleaf
parsley
, chopped
handful fresh
dill
, chopped
1 red
chilli
, finely chopped
4 small cornichons or
gherkins
, finely chopped
handful fresh flatleaf
parsley
, finely chopped
½
lemon
, juice only
1 tsp grated fresh
horseradish
2 large handfuls fresh baby
spinach
Tins, packets and jars
1 tbsp good quality
mayonnaise
1 tsp
Dijon mustard
4 tbsp good quality
mayonnaise
1 tbsp
capers
Cooking ingredients
sea salt and freshly ground
black pepper
2 tbsp
olive oil
sea salt and freshly ground
black pepper
1 tbsp
olive oil
sea salt and freshly ground
black pepper
1 tbsp
olive oil
sea salt and freshly ground
black pepper
Meat, fish and poultry
250g/9oz
salmon
, poached, flaked, bones removed
150g/5oz white
crab
meat
150g/5oz brown
crab
meat
Back to recipe
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