Think Nordic cuisine and visions of salmon, cod and herring come clearly to mind; either cured, fermented or raw. Yet this region has hundreds of variations of the pan seared fish cake too.
Like all these traditional fish cakes, my own adaptation can be served hot or cold, along with a refreshingly light and minty dip arising from a twist on Scandinavia’s herb remoulade; making it an excellent appetizer.
Ingredients:
For 24 Fish Cakes:
750 g fresh raw sole, finely minced
2 spring onions, finely chopped
2 eggs, beaten
100 ml double cream
3 tbsp fresh dill, finely chopped
4 tbsp fresh coriander leaves, finely chopped
½ large lemon, juiced
200 g potatoes, washed, boiled, cooled and mashed
3 tsp salt
1 tsp cracked black pepper
Extra virgin olive oil, for frying
Sprigs of fresh mint as garnish
For the Herb Dip:
4 gerkins, finely chopped
2 tsp capers, finely chopped
150 g mayonnaise
4.5 tbsp double cream
1.5 tsp Dijon mustard
1.5 tsp curry powder
3.5 tbsp fresh mint leaves, finely chopped
3.5 tbsp fresh thyme leaves, finely chopped
¾ large lemon, juiced
Instructions:
For the Fish Cakes:
- Mix all the ingredients, except the oil, together.
- Shape the mixture into balls and then flatten each into raw fish cakes.
- Refrigerate covered for at least 30 minutes to firm them up.
- Heat the oil in a frying pan over a medium heat.
- Gently place the fish cakes in the pan, in 2 to 3 separate batches.
- Fry one side of the fish cakes for 2.5 to 3 minutes.
- Gently flip these fish cakes over and fry the other side for another 2.5 to 3 minutes.
- Serve the fish cakes with the herb dip, along with a garnish of mint.
For the Herb Dip:
- Mix all the ingredients together.
- Refrigerate covered until ready to serve.
