Fish Cakes With Horseradish Creme Fraiche
Keywords
- fish cakes
- horseradish
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Cooking tools:
- Stove
- Saucepan
- Colander
- Mixing bowl
- Spoon
- Nonstick skillet
- Measuring cup
- Measuring spoon
- Spatula
- Plate
Ingredients
- 500g chat (baby) potatoes
- 4 cloves garlic, crushed
- ⅓ cup (80ml) extra virgin olive oil
- 2 tablespoons finely grated lemon rind
- 1 tablespoon lemon juice
- sea salt
- cracked black pepper
- 4 x 125g salmon fillets, skin off
- 1 tablespoon caraway seeds
- ⅓ cup (65g) baby capers, rinsed and drained
- 2 cups flat-leaf parsley leaves, roughly chopped
- 2 eggs
- 5 cups (350g) fresh white breadcrumbs
- 60g unsalted butter
- ⅔ cup (160g) crème fraîche
- 2 tablespoons lemon juice
- 2 tablespoons horseradish cream
- lemon wedges, to serve
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