Smørrebrød with Fish Cakes, Remoulade and Dill Oil
Fish cakes with remoulade and dill oil © kvalifood.com
Fish cakes have been a fixture on the Danish smørrebrød table since they became everyday food in Danish kitchens in the 1800s. They are typically made from cod or haddock, minced and mixed with egg, flour and onion into a light mixture that is fried in butter until golden and crisp on the outside. Inside they should be soft and juicy with a clear, sweet fish flavour. Remoulade is the classic companion, and the dill oil adds a green, aromatic freshness that lifts the dish visually and in flavour. The trick is to let the mixture rest in the fridge so it is cold and firm before shaping — this gives a better texture.
Ingredients
Yields 4 servings
Fish cakes
- 400 g cod (or haddock), finely minced
- 1 egg
- 2 tbsp plain flour
- 2 tbsp crème fraîche
- 1 small onion, finely grated
- 2 tbsp finely chopped dill
- salt
- white pepper
- butter, for frying
Dill oil
- 1 bunch dill
- 1 dl neutral oil
- salt
Assembly
- 4 slices dark rye bread
- butter, for the bread
- remoulade (see recipe #19)
- lemon slices
- fresh dill
- chervil
- flaky salt
Directions
Fish cakes
Mix the fish, egg, flour, crème fraîche, onion and dill into a smooth mixture. Season with salt and white pepper. Leave the mixture to rest in the fridge for 30 minutes. Shape oval patties using a wet spoon. Fry in butter over medium heat, about 4 minutes on each side, until golden.
Dill oil
Blend the dill and oil for 1 minute. Strain through muslin. Season with salt.
Assembly
Butter the rye bread. Cut the cold fish cakes into thick slices. Lay them on the bread with remoulade. Drizzle with dill oil. Garnish with lemon, dill and chervil.