Salmon Mini Hotcakes

CRAZY TARTARE SAUCE:--
1 cup SIDS RASPBERRY HONEY MAYO
2 tbsp capers, fine chopped
2 tbsp red onion, fine chopped
¼ cup fine chopped gherkins
¼ cup fine chopped parsley
1 tbsp tarragon, chopped
1 tsp SIDS CRAZY LEMON
SIDS SALT & PEPPER to taste
SALMON HOTCAKES:--
2 whole eggs
2 eggs, separated
2 tbsp milk
⅓ cup flour
SIDS SALT & PEPPER to taste
300 g boned salmon fillet
lemon wedges to garnish

CRAZY TARTARE SAUCE: In a bowl, combine SIDS RASPBERRY HONEY MAYO, capers, onion, gherkins, tarragon, parsley and SIDS CRAZY LEMON. Season with SIDS SALT & PEPPER to taste then refrigerate until required.
SALMON HOTCAKES: In a bowl mix 2 whole eggs, 2 egg yolks, milk, flour and SIDS SALT & PEPPER to taste. Whisk into a smooth batter then set aside.
Cut the salmon into thin pieces 5 mm thick and 30 mm long.
In a bowl, whisk the 2 egg whites to medium stiffness then fold into the batter, a little at a time.
In a non-stick pan, heat a little rice bran oil. Place pieces of salmon in the batter. Using tongs, lift each piece out individually and place in the pan. Turn after a minute when the edges begin to turn golden. Repeat on the other side.
Place on a warm platter and spoon a little of the CRAZY TARTARE SAUCE on each hotcake then top with a squeeze of lemon and a tap of SIDS SALT & PEPPER.