Ingredients Seafood Fish Norwegian Fish Cakes with Dill Mayonnaise 3.0 (4) 5 Reviews Baking powder is the secret to the airy texture of these crispy, fluffy fish cakes. Slideshow: More Fast Fish Recipes By Magnus Nilsson Magnus Nilsson Instagram Swedish chef Magnus Nilsson is the director of René Redzepi's MAD Academy in Copenhagen. He's known for his time as head chef of two Michelin-starred restaurant Fäviken in Sweden, which closed in 2019. Food & Wine's Editorial Guidelines Updated on February 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 30 mins Total Time: 30 mins Yield: 12 Ingredients 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 Directions 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. 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. 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. Rate it Print