Herbed Fish Cakes with Yogurt Tartare Sauce

Growing up in Baltimore, Maryland-USA (home of the Maryland crab cake), I ate my fair share of seafood dishes.  With that said, I love seafood cakes (fish, crab, shrimp..whatever!)  This is a great alternative (but no replacement) to my beloved Maryland crab cakes.  These fish cakes are packed with flavor and the tartare sauce brings an added kick from the spicy horseradish sauce.

Makes:  2 main servings or 4 starters

Ingredients

For Fish Cakes

350g haddock (or any firm white fish), finely chopped
1 tablespoon capers, chopped
1/4 cup basil, chopped
1/3 cup coriander, chopped
1/2 tsp dried dill
1/2 tsp cumin
5 baby leeks, white and light green party finely chopped
1/3 cup breadcrumbs
1 tsp salt
1 tsp pepper
1 egg, lightly beaten
1 tbsp olive oil

For Tartare Sauce

1/2 cup low fat greek yogurt
2 teaspoon dijon mustard
1 teaspoon horseradish sauce
1 teaspoon parsley, finely chopped

Directions

1.  Create tartare sauce by combining, yogurt, dijon mustard, horseradish, and parsley in a small bowl.       Set aside in refrigerator.
2.  In a large bowl, combine fish, capers, basil, coriander, dill, cumin, leeks, and breadcrumbs.
3.  Add beaten egg and salt and pepper.  Mix ingredients further.
4.  Using your hands, create fish cake patties, about 60g each.  (make about 8 fish cakes)
5.  Place patties on a serving dish, wrap with plastic wrap and refrigerate for at least 30 min (this will allow the fish cakes ingredients to set).
6.  Once ready to cook, heat oven to 200 C (400 F).
7.  Heat large frying pan and add olive oil.
8.  Lightly fry fish cakes until golden brown on each side (roughly 3 min on each side)
9.  Place fish cakes on a baking sheet (lined with greaseproof paper)
10. Bake fish cakes for 10 minutes.
11.  Serve fish cakes on a serving platter or individual plates with tartare sauce on the side.

Grilled Salmon with Roasted Red Pepper and Hazelnut Salsa

I am a huge salmon lover. I eat this delicious pink fish at least twice per week.  Salmon is such a versatile fish that can be made in many different ways...smoked, broiled, poached, baked, fried...the list goes on.  In addition, salmon is a super food, rich in omega 3 fatty acid and protein.

I came across Ottolenghi's Salmon with Red Pepper Salsa this summer. Boy was I happy, I've since made the beautiful red & smoky salsa a handful more times.  It is quick, healthy, and goes with just about anything. (I have even served the salsa over crusty brown bread with smoked salmon & avocado).  Enjoy!

Makes:  4 Servings

Ingredients

2 large red peppers with seeds removed
2 tablespoon of chopped, roasted hazelnuts
Small bunch of chives, finely chopped
1 garlic clove
Juice and zest of one lemon
2 tablespoon of white wine vinegar
4 salmon fillets
Olive oil
Salt and pepper

You can make salsa the day before (which I suggest to let the flavours infuse together).  

Directions

1.  Turn the gas stove to medium-high or high heat.  Place the large seeded red peppers over  the burner on your stove. Using tongs, rotate your peppers on the burner until most of the peppers' skin blacken.  (don't worry, the actual flesh will be nice and red with a lovely smoky flavour).  If you do not have a gas stove, the broiler function of your oven can also be used. Be sure to turn over your peppers occasionally to ensure the whole pepper gets fully blackened.
2.  Once both peppers are blackened, place the peppers in a glass or stainless steel bowl. Cover with plastic wrap and let sit for 10 minutes.
3.  Meanwhile, chop your garlic and chives.. as well as zest and juice your lemon.
4.  Once the peppers have cooled, rub the blackened skin off under cold running water.  Then pat the peppers dry with a paper towel and finely chop.
5.  If you have not purchased roasted and chopped hazelnuts, you can roast whole hazelnuts (roughly 15 nuts) on a large dry skillet.   When cool, rub the nuts' skin with your hands and crush with a mortar.
6.  Place the chopped peppers, along with chives, lemon juice,lemon zest, garlic, and hazelnuts in a bowl. Mix thoroughly then add olive oil (I would use your own discretion on how much, but I try to pour no more than a 3 tablespoons full) as well as salt and pepper to taste.
7.  Leave bowl to sit then grill your salmon (or bake if you prefer) with a small drizzle of olive oil and salt and pepper.
8.  Serve the salmon fillets on a large platter and spoon salsa over the salmon.

Enjoy with steamed asparagus or a nice green salad and basmati rice.