::recipe::

I have already professed my obsession with the delightful Sophie Dahl and I have unfortunately had such busy weekends the last little while where I miss her shows. I am going to have to see if they're available online so that I can catch up {or purchase a DVD}.

I found this recipe of hers on the BBC website and decided to share.

I really love seafood {most of it, not all} and this just sounds really appealing to me and very healthy and light.

Hopefully you guys give this a try and enjoy. :)

Bon Appetit!

Crab and Salmon Fishcakes with Homemade Tartare Sauce

Prepare the fishcakes in advance and chill. Remove from the fridge 30 minutes before cooking, and fry just before serving.

Serves 2 people. Prep & cooking time between 30 minutes to an hour.

Ingredients

For the potatoes:

250 g/9 oz small potatoes, preferably red-skinned potatoes

sea salt and freshly ground black pepper

2 tbsp olive oil

For the fishcakes:

250 g / 9 oz salmon, poached, flaked, bones removed

150 g /5 oz white crab meat

150 g / 5 oz brown crab meat

1 tbsp good quality mayonnaise

handful fresh flatleaf parsley, chopped

handful fresh dill, chopped

1 red chili, finely chopped

1 tsp Dijon mustard

sea salt and freshly ground black pepper

1 tbsp olive oil

For the Tartare Sauce:

4 tbsp good quailty mayonnaise

4 small cornichons or gherkins, finely chopped

1 tbsp capers

handful fresh flatleaf parsley, finely chopped

1/2 lemon, juice only

1 tsp grated fresh horseradish

sea salt and freshly ground black pepper

To Serve:

2 large handfuls fresh baby spinach

1 tbsp olive oil

sea salt and freshly ground black pepper

Preparation Method

1. Preheat the oven to 200C/400F/Gas 6.

2. For the potatoes, boil them in a large pan of salted water for 15-20 minutes, or until tender. Drain and then return to the saucepan.

3. Crush the potatoes slightly with a fork, season, to taste, with salt and freshly ground black pepper, and drizzled over the oil. Tip into a roasting tin and roast in the oven for 25-30 minutes, or until golden-brown and crisp.

4. Meanwhile, for the fishcakes, combine the salmon, white and brown crab meat, mayonnaise, parsley, dill, red chili and Dijon mustard in a bowl. Season, to taste, with salt and freshly ground black pepper.

5. Shape the mixture into cakes using your hands, and chill in the fridge until the potatoes are almost ready.

6. For the tartare sauce, mix all the ingredients together in a bowl and season, to taste, with salt and freshly ground black pepper. Set aside.

7. To cook the fishcakes, heat the oil in a large frying pan over a medium-high heat. Fry the fishcakes in the oil for 3-4 minutes on each side, or until golden-brown and crisp.

8. For the spinach, place the spinach into a small frying pan over a medium heat and cook for 1-2 minutes, or until wilted. Drizzle over the olive oil and season, to taste, with salt and freshly ground black pepper.

9. To serve, divide the fishcakes between two serving plates, place the roasted potatoes and spinach either side, and spoon the tartare sauce around the edge of the plate. 

It seems like a rather long recipe, but 30 min to an hour for prep and cooking isn't all that bad and it sounds absolutely rich & divine, without it being rich! :)

Let me know if you guys give this a shot! :)

And thanks Miss Dahl!

-S.*

{Source: BBC Website & Google Images}