Dinner Tonight: Smoked Fish Patties With Dill Mayonnaise Recipe

1. 1

   Peel the potatoes, cut into quarters, and boil in salty water until tender. Drain the potatoes and beat with the butter, either by hand or using a mixer.

2. 2

   In the meantime, remove any skin or bone from the fillets and roughly break up the flesh. Cover with boiling water and let them sit for ten minutes to soften.

3. 3

   Fold the fish, along with the dill and salt and pepper to taste, into the warm potatoes. Allow to cool a little, then shape into 10-12 patties, each with a chunk about the size of a large golf ball.

4. 4

   Lay out the patties on a cutting board and dust with a sprinkling of flour. Heat the oil over medium-high heat in a skillet (or two to expedite frying), preferably non-stick. When it shimmers, add the patties, flour-side down. Sprinkle the tops with a little more flour.

5. 5

   Cook, undisturbed, until they form a crust and are easily flipped, 3 minutes per side. Serve with the sauce, which is just the mayonnaise mixed with remaining dill and garlic.

* Per serving · 4 servings · Values may vary.

No additional tips available.