Smørrebrød with Fish Cakes, Remoulade and Dill Oil

Name: Smørrebrød with Fish Cakes, Remoulade and Dill Oil
Prep time: 20 min
Total time: 50 min

April 8, 2011

Prep 20 min Total 50 min

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.

Fish cakes with remoulade and dill oil assembly © kvalifood.com

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.