Danish fishcakes with remoulade and dill potatoes

Fiskefrikadeller are soft, light Danish fishcakes made from blitzed white fish. Serve with a tangy curried remoulade, buttery new potatoes and a sweet cucumber salad.

Ingredients

• 500 g White fish fillets, skinless, cut into chunks
• 0.5 Onions, grated
• 1 Eggs
• 30 g Plain flour
• 50 ml Milk
• 10 g Fresh dill, chopped
• 1 g Nutmeg, a grating
• 4 g Salt
• 1 g Black pepper
• 20 g Butter
• 20 ml Vegetable oil
• 750 g New potatoes
• 100 g Mayonnaise
• 40 g Gherkins, finely chopped
• 10 g Capers, chopped
• 5 g Dijon mustard
• 2 g Curry powder
• 1 Cucumber, very thinly sliced
• 30 ml White wine vinegar
• 10 g Caster sugar

Method

1. Mix the vinegar, sugar, 2 tablespoons of water and a pinch of salt, and pour over the cucumber. Leave to soak while you cook.
2. Stir together the mayonnaise, gherkins, capers, mustard and curry powder.
3. Boil the potatoes in salted water until tender, then drain.
4. Blitz the fish in a food processor until fairly smooth, then pulse in the onion, egg, flour, milk, dill, nutmeg, salt and pepper to a soft, thick mix. Chill for 10 minutes if you have time.
5. Heat the butter and oil in a large frying pan. Using two dessert spoons, shape the mix into ovals and fry over a medium heat for about 4 minutes a side until golden and firm.
6. Serve with the potatoes, remoulade and drained cucumber salad.