zoom Danish fishcakes with beetroot & remoulade

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    Danish fishcakes with beetroot & remoulade

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    Danish fishcakes with beetroot & remoulade

    by Diana Henry

    • Preparation time: 20 minutes + chilling
    • Cooking time: 15 minutes
    • Total time: 35 minutes + chilling

    Serves: 6 (makes 12 fish cakes)


    700g cod fillet, skin removed, cut into big chunks
    75g plain flour, plus extra for dusting
    1 British Blacktail Free Range Medium Egg, beaten 150ml extra thick double cream
    1 tbsp salted capers, rinsed, drained and chopped
    3 tbsp chopped dill
    ½ unwaxed lemon, finely grated zest, plus wedges to serve
    40g unsalted butter
    ½ tbsp sunflower oil
    Sprigs of dill, to serve

    For the remoulade
    120g mayonnaise
    4 tbsp extra thick double cream
    2 tsp Dijon mustard
    1 tbsp chopped chives
    8 sprigs tarragon, leaves only, finely chopped
    2 shallots, very finely chopped
    1 tbsp chopped gherkins
    1 tbsp chopped capers
    ¼ tsp curry powder (optional)
    450g cooked beetroot
    ½ tbsp white balsamic vinegar
    1½ tbsp sunflower or rapeseed oil
    Squeeze of lemon, to taste


    1. For the remoulade, mix together the mayonnaise, cream, mustard, chives, tarragon, shallots, gherkins, capers and, if liked, curry powder. Check in case you need to season this, but it has seasoning from the Dijon, capers and gherkins.

    2. Grate the beets coarsely (a box grater is best). Place into a bowl, add the vinegar, oil and lemon and season.

    3. For the fishcakes, put all the ingredients, except the butter and oil, into a food processor. Pulse to blend. Using floured hands, form the fish mixture into 12 cakes. Transfer them to a lightly floured baking sheet as you make them. The mixture is quite soft and moist – it’s not like a potato-based mixture. Cover the cakes and place in the fridge for up to 2 hours.

    4. Heat ½ the butter and oil in a large frying pan. As you remove them from the baking sheet the cakes might stick – if that happens, pat a little more flour on the sticky side before you cook them. Cook the fishcakes, 6 at a time, over a medium heat until golden on both sides. Be careful not to let the fat get too hot – you don’t want it to burn. Adjust the heat if you need to. Add the remainder of the butter and oil, then cook the second batch. Serve with the beets, the remoulade sauce, sprigs of dill and lemon wedges.  

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