Fiskefrikadeller — Cod Cakes with Remoulade & Cucumber

Ingredients

• 1¼ lb skinless Cod
• 1 egg
• 3 tbsp all-purpose flour
• ¼ cup cream
• 1 small onion, grated
• 3 tbsp chopped dill
• 1 Cucumber, sliced paper-thin
• 3 tbsp white vinegar
• ⅓ cup mayonnaise
• 2 tbsp chopped pickles and capers
• 4 tbsp butter
• Salt and white pepper

Method

1. Pulse the Cod in a food processor to a coarse mince — stop while you can still see texture. Overprocessed fish turns springy and rubbery.
2. Mix with the egg, flour, cream, grated onion, dill, 1 tsp salt, and white pepper. Chill 20 minutes so it firms enough to shape.
3. Toss the Cucumber with the vinegar and a pinch of salt and sugar; leave it to pickle while you cook.
4. Stir the mayonnaise with the chopped pickles and capers for a quick remoulade.
5. Fry spoonfuls of the mixture in the butter over medium heat, flattening slightly, 4 minutes per side until golden and cooked to 145°F (63°C) at the center.
6. Serve hot with the remoulade, the pickled Cucumber, and rye bread.