Fish Cakes with Smoked Salmon Remoulade

Fish cakes can both be a main dish served with potatoes  and the season’s vegetables or a salat. And it can also be an open-face sandwich  on rye bread. Many people buy a ready made mixture in the supermarket or at the fish monger. I prefer to make them myself and I never use a blender or a food processor. It makes the mixture to fint. It is best to have the fish cakes a little groft. It is also easy to add different vegetables to the mixture such as carrots, green or red pepper or dild or persille. Bits of fried bacon is also good in the fish mixture. Different kinds of remoulade is also a must. Here is a simple recipe for a delicious and different remoulade.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fish Cakes with Remoulade

Makes 10-12 fish cakes

It is best to chop the fillets by hand as the blender will make

the mixture to fine.   

2 lb. cod, haddock, Pollack or salmon fillets or a combination of

several

3 eggs

4 tbsp. flour

½ cup milk

½ cup light cream

1 tsp. fine salt

a dash of white pepper

butter with a few drops of oil for frying

a handful of baby spinach or 4 lettuce leave

6 slices of buttered dark bread

1 lemon cut in wedges

6 tbsp. of salmon remoulade (see bottom of the page) 

Garnish:

Lemon wedges

4 sprigs of dill

To make fish cakes, cut fish into small pieces and chop with a sharp knife until fish is minced as coarsely or finely as you like. (The fish can be minced in a food processor, but it will be very fine.)Add eggs and stir in milk and cream a little at a time.

Melt butter in a large skillet and add a few drops of rapeseed oil. Dip a spoon in fat before taking a scoop of mixture. Shape mixture into a flattened ball or cake in the palm of your hand. Place cakes in pan as you make them. Fry them over low heat 5 minutes, turn them and fry them 5 minutes on the other side.

To assemble, slice each fish cake and place them on top of each piece of spinach/lettuce covered buttered rye bread. Place a spoonful of remoulade on top of each and garnish each with a wedge of lemon and a sprig of dill.

Smoked Salmon Remoulade 

Makes1½ cups 

2 oz. smoked salmon, finely chopped 

1 cup mayonnaise 

1 tbsp. dill, finely chopped 

1 tbsp. lemon juice 

salt and freshly ground white pepper 

To make remoulade, combine mayonnaise, chopped salmon and dill in a small bowl. Add lemon juice and season with salt and pepper.

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