Norwegian Fish Cakes with Dill Mayonnaise

Baking powder is the secret to the airy texture of these crispy, fluffy fish cakes.

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  • Servings: 12

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  • 1 1/4 pounds skinless hake fillet, cut into 1/2-inch pieces
  • 1 tablespoon baking powder
  • Kosher salt
  • Black pepper
  • 3/4 cup plus 2 tablespoons heavy cream
  • 6 tablespoons unsalted butter
  • 1 cup mayonnaise
  • 1/4 cup chopped dill, plus more for garnish
  • 1 tablespoon distilled white vinegar
  • Freshly ground white pepper

How to make this recipe

  1. In a food processor, pulse the hake until minced. Add the baking powder, 2 teaspoons of salt and 1/4 teaspoon of black pepper and pulse until combined. With the machine on, add the cream and puree until smooth and light in texture, about 2 minutes.

  2. In a large nonstick skillet, melt 2 tablespoons of the butter. Spoon 1/4 cup of the fish mixture into the skillet and flatten to a 1/2-inch-thick cake. Repeat 3 more times to make 4 cakes. Cook over moderately low heat, turning once, until golden and cooked through, 4 to 5 minutes. Transfer the fish cakes to a platter and keep warm. Repeat with the remaining butter and fish mixture to make 8 more cakes.

  3. Meanwhile, in a small bowl, stir the mayonnaise with the 1/4 cup of dill and the vinegar and season with salt and white pepper. Serve the fish cakes with the dill mayonnaise and a sprinkling of chopped dill.

Make Ahead

The mayonnaise can be refrigerated overnight.

Suggested Pairing

Pair this dish with a white wine with brisk acidity.

Contributed By Photo © John Kernick Published February 2016

1060198 recipes/norwegian-fish-cakes-dill-mayonnaise 2016-01-14T15:00:18+00:00 Magnus Nilsson seasons|weeknight-dinner|dinner-party|meals|frying february-2016 recipes,norwegian-fish-cakes-dill-mayonnaise 1060198

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