Fish cakes with dill tartar sauce


If you don’t have time to make the mayo for the tartare sauce, substitute with a good-quality bought mayonnaise.


For the fish cakes

To coat

For the dill tartare sauce

  • 1 free-range egg yolk
  • pinch salt
  • 1 tsp Dijon mustard
  • 250ml/9fl oz neutral-tasting oil, such as sunflower or groundnut
  • 4 tbsp cornichons, drained, finely chopped
  • 3 tbsp capers, drained, finely chopped
  • few snips chives
  • small bunch dill, finely chopped
  • 1 lemon, juice only

To fry