Copenhagen Cod Cakes
|Water||8 Cup (128 tbs)|
|Fresh dill sprigs||2|
|Cod fillets||1 Pound|
|Salmon fillet||8 Ounce|
|Diced idaho potatoes||1⁄2 Cup (8 tbs), cooked (1/4 Inch Pieces)|
|Peeled grated carrots||1⁄2 Cup (8 tbs)|
|Dried bread crumbs||1 1⁄4 Cup (20 tbs)|
|Chopped fresh dill||3 Tablespoon|
|Minced peeled ginger||2 Tablespoon (Fresh)|
|Small capers||2 Tablespoon, drained|
|Grated onion||2 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs) (Plus Extra For Serving)|
|Dijon mustard||1 Tablespoon|
|Vegetable oil||1 Tablespoon (Use More If Needed)|
|Unsalted butter||1 Tablespoon (Use More If Needed)|
|Carrots||2 (Copenhagen Variety, As Required)|
1) In a large heavy pot, bring the water, dill sprigs and peppercorns to a boil.
2) Add the cod fillets and simmer on a low heat for 5 minutes, until the fish is opaque and slightly flakey, remove and keep aside.
3) Bring the water to a boil, add the salmon and simmer on a low heat for about 5 minutes, until the fish is opaque and slightly flakey, remove and keep aside. Allow the fish to cool to room temperature.
4) In a large bowl, skin, bone and coarsely flake the fish. Then add the potatoes, carrots, 1/4 cup bread crumbs, dill, ginger, capers and onion and toss gently to mix.
5) In a small bowl, mix the mayonnaise, egg and mustard together, then gently fold into the fish mixture.
6) Shape the fish mixture into 8 patties and coat in 1 cup bread crumbs on a plate, then refrigerate covered for almost 1 hour.
7) Half the rolls and remove some of the bread from the centers, toast the rolls and keep warm
8) In a large non-stick skillet, fry the fish cakes in 1 tablespoon of each oil and butter over a medium heat in a single layer for 3 to 4 minutes on each side, until golden brown. Drain on paper towels and keep warm. Repeat, adding more oil and butter, if needed.
9) Serve warm on toasted rolls with Copenhagen carrots and potato salad, accompanied with a bowl of mayonnaise to spread on the cod cakes.