Scandinavian Fish Cakes with Remoulade
Ingredients
For the remoulade
- 1 cup mayonnaise
- 1/2 cup minced dill pickles or cornichons
- 1/4 cup lightly chopped fresh herbs (e.g., parsley and dill)
- 2 tablespoons capers drained and rinsed
- 1 teaspoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon kosher salt
For the fish cakes
- 1 1/2 pounds cod fillets cut into small pieces
- 1 teaspoon kosher salt
- 1 small onion roughly chopped
- 3 tablespoons melted butter plus 2 tablespoons at room temperature
- 2 large eggs
- 2 scallions white and light-green parts only, chopped
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh dill
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
Instructions
To make the remoulade
- In a medium bowl, stir together the mayonnaise, pickles, herbs, capers, mustard, lemon juice, and salt. Cover and refrigerate until ready to serve.
To make the fish cakes
- Put the cod on a paper-towel-lined plate and lightly sprinkle with salt. Let sit for 10 minutes. Using a paper towel, wipe away the moisture and any excess salt. You're drawing out the moisture here rather than seasoning the fish.
- In a food processor, finely chop the onion. Add the cod and pulse to break down the fish a bit. Add 3 tablespoons of melted butter, the eggs, scallions, parsley, dill, and lemon juice. Process until almost smooth. Add the flour and process until smooth and combined. (You can make the fish cakes up to this point, 1 to 2 hours in advance, just keep the fixture refrigerated.)
- Wet your hands and form the fish mixture into 12 balls. Slightly flatten each and place the cakes on a paper-towel-lined plate while you work so they continue to release excess moisture.
- In a large skillet over medium heat, heat the oil and remaining 2 tablespoons of butter. Carefully place teh patties into the pan, working in batches if needed. Cook for about 5 minutes per side until golden outside and cooked through. Serve with the remoulade.
Notes
Meal Prep Tip: Making the remoulade ahead allows the flavors to meld as well as saves you time while cooking. Simply refrigerate for up to a couple days until you're ready to use it.