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Smoked Fish Cakes with Tartar Sauce

Feel free to substitute AP flour if you are not gluten-free!
Servings 6

Ingredients

  • 2 pounds russet potatoes about 2 large, peeled and cut into 1-inch chunks
  • 1 pounds smoked fish trout, bluefish, or mackerel
  • 2 tablespoons Dijon mustard
  • 1 tablespoon mayonnaise
  • ½ teaspoon salt
  • 1 large egg beaten
  • 2 tablespoons finely chopped fresh chives
  • ½ cup white rice flour
  • Vegetable oil
  • Tartar sauce for serving recipe follows

Instructions

  • Place the potato cubes in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over a high flame, then simmer until the potatoes are fork tender, about 20 minutes, depending on the size of your pot/pan. Drain the potato and shake out all the water. You want the potato mixture to be pretty dry. Transfer the potatoes to a large mixing bowl and mash with a fork until most of the chunks are broken down. Allow to cool completely - you can stick the bowl in the fridge to speed this up.
  • Meanwhile, using your fingers (I love playing with my food), shred the smoked fish. Remove the skin and any of tough top layer flesh that’s been smoked into a leather-like consistency. You don’t have to be super anal about this, just remember that you want the texture of your fish cakes to be pretty smooth. Also, watch out for pin bones as your sift through and remove those (another reason fingers are your best implement).
  • Add the mustard, mayo, and salt to the potato mixture and stir until smooth. Fold in the fish flakes, egg, and chives until well distributed and everything is clinging together nicely. If you think the batter is too wet, add a tablespoon of flour. It should be thicker than mashed potatoes and much less sticky.
  • Scoop a tablespoon of the potato mixture and roll it between your palms to form a ball. Pat each ball into a flat patty, about ½ inch thick.
  • Cover a dinner plate with the flour. Dredge the patties one at a time in the flour, until they’re coated all over, shaking off any excess. Place the coated cakes on another plate, cover with plastic wrap, and leave them in the fridge for at least 1 hour, and up to 3 days. This will help the mixture firm-up, which is a must without any breadcrumbs in the binding.
  • When you’re ready to eat them, coat a large heavy skillet with vegetable oil (about ¼ inch up the sides) and place over high heat. To test whether the oil is hot enough, fry one of the cakes. It should immediately sizzle when it hits the pat. Arrange the cakes in an even layer, making sure not to crowd the pan and fry until golden brown on both sides, about 2 minutes per side. Repeat with the remaining cakes and remove to a paper-towel lined plate to drain and cool.
  • To serve, top each cake with a dollop of corn tartar sauce and a sprinkle of herbs or micro greens for garnish. Enjoy immediately!