Fish Cakes with Home-made Tartare Sauce

These fishcakes are a variation of an English fishcake recipe. They're great for cocktail parties or as a light entree. Most fish types can be used but I tend to use Salmon for it's earthiness.

Ingredients
FISHCAKES
200g Fresh fish fillets
400g Royal blue potatoes
2 Eggs
1 Bunch of chives
1 Lemon
500ml Milk
½ Brown onions
1 Bay Leaf
¼ Bunch Flat Leaf parsley
Salt and pepper
Breadcrumbs

Tartare Sauce
Tartare
2egg yolks
5g Dijon mustard
1 tsp white vinegar
200ml Canola oil
100g Capers
100g Gherkins
½ bunch chives
salt and pepper

Method:
Put potatoes on to boil with a pinch of salt in the water.
Put milk, onions, bay leaf in pot and bring to the boil.
Be careful not to boil over.
When milk is hot drop fish in and poach for 2 to 3 mins.
Pull fish out and set aside.
When potatoes are cooked drain and peel while still hot.
Put in bowl and mash up with folk.
Add chopped chives and parsley and the grated lemon rind and salt, pepper.
Add one egg make into cakes and dust in breadcrumbs.

For tartare, put egg yolks, mustard, vinegar in bowl mix with whisk.
Gradually add canola oil whilst still mixing when thick and white, season with salt becomes and pepper and add chopped gherkins, capers and chopped chives, then add the juice from the grated lemon.

Suppliers:
Fresh fish fillets can all be purchased online from Ashburton Fisheries.
The Best Fresh Seafood Online