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The Scandinavian Cookbook
by Trina Hahnemann
This Scandinavian specialty can be made in hundreds of different ways. Fish cakes are suitable for dinner the day they are prepared, or served cold the next day with a salad or on rye bread. The remoulade is a must, and best when homemade. Many different types of fish can be used, but it is important that the fish be raw when forming the cakes.
Serves 4


    Herb Remoulade
    • 1 tablespoon cornichons
    • 1 teaspoon capers
    • 1 cup mayonnaise (preferably homemade)
    • 3 tablespoons creme fraiche
    • 2 tablespoons chopped fresh chives
    • 2 tablespoons chopped fresh tarragon
    • 2 tablespoons minced carrot
    • 1 tablespoon lemon juice
    • 1 teaspoon Dijon mustard
    • 1 teaspoon curry powder
    • Salt and pepper

    Fish Cakes
    • 1 1/3 pounds white fish fillets
    • 2 green onions, chopped
    • 2 eggs
    • Generous 1/3 cup light cream
    • 2 tablespoons minced fresh tarragon
    • 3 tablespoons minced fresh parsley
    • Juice of 1/2 lemon
    • 2 tablespoons potato flour
    • 2 tablespoons butter
    • 1/4 cup vegetable oil, for cooking
    • Dill sprigs, for garnish

    • 4 tablespoons butter
    • 1¾ pounds cold boiled fingerling potatoes, peeled
    • 1/4 cup chopped fresh dill


MAKE THE REMOULADE. Chop the cornichons and capers together, then place in a mixing bowl with the remaining ingredients. Stir well and season with salt and pepper. Cover and put in the refrigerator until ready to serve.

MAKE THE FISH CAKES. Chop the fish fillets finely with a very sharp knife. Put in a mixing bowl with the green onions, eggs, cream, tarragon, parsley, and lemon juice and fold together gently. Add the potato flour, 2 teaspoons of salt, and 1 teaspoon of pepper and fold again.

HEAT THE BUTTER AND VEGETABLE OIL TOGETHER IN A LARGE SKILLET. Meanwhile, Shape the fish mixture into 12 small balls using a spoon and your hands. Gently place the fish cakes in the skillet and cook over medium heat for about 4 minutes on each side, or until browned and
cooked through.

MEANWHILE, MAKE THE POTATOES. In another skillet, melt the butter. When it starts to bubble, add the potatoes and pan-fry them slowly until golden. Fold in the chopped dill.

SERVE THE POTATOES WITH THE FISH CAKES AND HERB REMOULADE, garnishing the fish cakes with dill sprigs. A green salad would also be perfect here, or the sweet and sour cucumber salad.

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