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Danish Fish Cakes with Rye Bread, Remoulade, and Cucumber Salad

40 min4 servingsEasy

Ingredients

600 gwhite fish fillets, such as Alaska pollock or hake, skinless and boneless
60 gyellow onion, finely chopped
1 ksegg
35 gplain wheat flour
100 mlmilk
5 gfine salt for the fish mixture
0,5 gground white pepper
20 mlrapeseed oil for frying
100 gmayonnaise
40 gpickles, finely chopped
10 gcapers, drained and chopped
1 gcurry powder
0,5 gground turmeric
10 mllemon juice
300 gfresh cucumber
60 mlfermented vinegar
30 mlwater
18 gsugar
2 gsalt for the cucumber brine
0,3 gground black pepper
200 gdense rye bread

1
Pickle the cucumber
Slice the cucumber into thin rounds. In a bowl, stir together the vinegar, water, sugar, 2 g salt, and black pepper. Add the cucumber and leave it to stand for at least 20 minutes; stir it once while preparing the fish cakes.
2
Prepare the remoulade
Mix the mayonnaise with the chopped pickles, capers, curry powder, turmeric, and lemon juice. Refrigerate until the fish cakes are cooked.
3
Mix the fish mixture
Pat the fish dry and chop it very finely with a knife or briefly pulse it in a food processor so it does not become completely smooth. In a bowl, mix it with the onion, egg, flour, milk, 5 g salt, and white pepper. Let the mixture stand for 10 minutes, then shape it into 12 slightly flattened fish cakes.
4
Fry the fish cakes
Heat half the oil in a large pan over medium heat. Fry the fish cakes in two batches, for about 3 to 4 minutes per side, until golden and firm. Use the remaining oil for the second batch. The centers should be fully cooked; if checked with a thermometer, they should reach at least 63 °C.
5
Serve with rye bread
Remove the cucumber rounds from the brine and let them drain. Divide the fish cakes, cucumber salad, and remoulade among plates. Serve with rye bread; the fish cakes are best served hot and the salad cold.