Save to your scrapbook

    Fish cake focaccia with tartare sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Fish cake focaccia with tartare sauce

    • Total time: Ready in 20 minutes 20 minutes

    Serves: 2


    170g pack 2 essential Waitrose Smoked Haddock Fish Cakes
    2 mini essential Waitrose Rosemary and Sea Salt
    Focaccia rolls
    1 tbsp capers, chopped
    1 cornichon, finely chopped
    1½ tbsp essential Waitrose Half Fat Mayonnaise
    70g pack wild rocket


    1. Preheat the oven to 220°C, gas mark 7. Place the fish cakes on a baking tray and bake for 14–16 minutes; add the rolls to the tray for the last 5 minutes.

    2. Meanwhile, mix the capers and cornichion into the mayonnaise to make tartare sauce.

    3. Halve and toast the rolls and place some rocket on the bottom half, top with fish cakes then add a spoonful of the sauce. Place the top half of the rolls on top and serve with the rest of the rocket.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars