Fishcakes with herb remoulade and dill potatoes

Fishcakes with herb remoulade and dill potatoes

The Scandinavian Cookbook
Lars Ranek

This Scandinavian speciality can be made in hundreds of different ways. Fishcakes 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 for fishcakes, but it is important that the fish used is raw.

Herb remoulade


Quantity Ingredient
1 tablespoon cornichons
1 teaspoon capers
200g Mayonnaise
3 tablespoons half-fat creme fraiche
1 teaspoon dijon mustard
1 teaspoon curry powder
2 tablespoons chives, chopped
2 tablespoons tarragon, chopped
2 tablespoons carrots, finely chopped
1 tablespoon lemon juice


Quantity Ingredient
600g white fish fillets
2 spring onions, chopped
2 eggs
100ml single cream
2 tablespoons tarragon, finely chopped
3 tablespoons parsley, finely chopped
1/2 lemon, juiced
2 tablespoons potato flour
30g butter
vegetable oil, for frying
dill sprigs, to garnish


Quantity Ingredient
50g butter
800g fingerling potatoes, peeled, boiled and cold
4 tablespoons dill, chopped


  1. Start with the remoulade. Chop the cornichons and capers together, then place in a mixing bowl with the remaining ingredients. Stir well and season to taste with salt and freshly ground pepper. Cover and put in the refrigerator until ready to serve.
  2. To make the fishcakes, chop the fish fillets finely with a very sharp knife. Put in a mixing bowl with the spring onions, eggs, cream, herbs and lemon juice and fold together gently. Add the potato flour, 2 teaspoons of salt and 1 teaspoon of pepper and fold again.
  3. Heat the butter and vegetable oil together in a large frying pan. Meanwhile, shape the fish mixture into 12 small balls using a spoon and your hands. Gently place the fishcakes in the pan and fry over a medium heat for about 4 minutes on each side.
  4. Meanwhile, in another frying pan, melt the butter for cooking the potatoes. When it starts to bubble, add the potatoes and fry them slowly until golden. Fold in the chopped dill.
  5. Serve the potatoes with the fishcakes and herb remoulade, garnishing the fishcakes with dill sprigs. A green salad would also be perfect here, or the sweet and sour cucumber salad.
Trine Hahnemann
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