Norwegian Fish Cakes with Dill Mayonnaise

1. 1

   In a food processor, pulse the hake until minced.

2. 2

   Add the baking powder, 2 teaspoons of salt and 1/4 teaspoon of black pepper and pulse until combined.

3. 3

   With the machine on, add the cream and puree until smooth and light in texture, about 2 minutes.

4. 4

   In a large nonstick skillet, melt 2 tablespoons of the butter.

5. 5

   Spoon 1/4 cup of the fish mixture into the skillet and flatten to a 1/2-inch-thick cake.

6. 6

   Repeat 3 more times to make 4 cakes.

7. 7

   Cook over moderately low heat, turning once, until golden and cooked through, 4 to 5 minutes.

8. 8

   Transfer the fish cakes to a platter and keep warm.

9. 9

   Repeat with the remaining butter and fish mixture to make 8 more cakes.

10. 10

    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.

11. 11

    Serve the fish cakes with the dill mayonnaise and a sprinkling of chopped dill.

* Per serving · 4 servings · Values may vary.