Cod fish cakes (Fiskefrikadeller) recipe
 Give the easy cod fish cakes a Scandi twist with this tangy fish cake recipe that Rick Stein picked up in Copenhagen. 650g/1lb 7oz cod fillet, skinned and boned150ml/5fl oz whipping cream½ lemon, zest only1 free-range egg, beaten80g/2¾oz plain flour, plus extra for dusting¾ tsp salt12 turns black peppermillsmall handful dill, chopped1 tbsp capers, chopped40g/1½oz butter 650g/1lb 7oz cod fillet, skinned and boned 150ml/5fl oz whipping cream ½ lemon, zest only 1 free-range egg, beaten 80g/2¾oz plain flour, plus extra for dusting ¾ tsp salt 12 turns black peppermill small handful dill, chopped 1 tbsp capers, chopped 40g/1½oz butter 1 free-range egg yolk1 tsp white wine vinegar¼ tsp salt150ml/5fl oz olive oil 1 free-range egg yolk 1 tsp white wine vinegar ¼ tsp salt 150ml/5fl oz olive oil 120ml/4fl oz mayonnaise (see above)2 tbsp finely chopped capers2 tbsp finely chopped pickled gherkin1 small onion, finely gratedsqueeze lemon juice2 tsp Dijon mustard¼ tsp curry powdersmall handful chives, chopped3–4 sprigs fresh tarragon, chopped3 tbsp whipping cream, lightly whipped 120ml/4fl oz mayonnaise (see above) 2 tbsp finely chopped capers 2 tbsp finely chopped pickled gherkin 1 small onion, finely grated squeeze lemon juice 2 tsp Dijon mustard ¼ tsp curry powder small handful chives, chopped 3–4 sprigs fresh tarragon, chopped 3 tbsp whipping cream, lightly whipped Method Combine the fish with the cream, lemon zest, egg, flour, salt and pepper in a food processor and pulse until combined. Transfer to a bowl and stir in the chopped dill and capers. The mixture will be a bit sticky. With lightly floured hands divide into 8 to 12 portions – depending on what size you want the frikadeller – and form into flat patties. Heat the butter until foaming and fry the patties for 4-5 minutes on each side until golden-brown. Keep warm.For the mayonnaise, put the egg, vinegar and salt into a blender or food processor. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. To make mayonnaise by hand, ensure all the ingredients are at room temperature. Put the egg, vinegar and salt into a mixing bowl. Lightly whisk the yolks to break them and, using a wire whisk, beat the oil in a few drops at a time until it is all incorporated. Once you have added the same volume of oil as the original mixture of egg and vinegar, you can add the oil a little more quickly.Mix together all the ingredients for the remoulade, folding in the whipped cream at the end. Serve alongside the frikadeller. Combine the fish with the cream, lemon zest, egg, flour, salt and pepper in a food processor and pulse until combined. Transfer to a bowl and stir in the chopped dill and capers. The mixture will be a bit sticky. Combine the fish with the cream, lemon zest, egg, flour, salt and pepper in a food processor and pulse until combined. Transfer to a bowl and stir in the chopped dill and capers. The mixture will be a bit sticky. With lightly floured hands divide into 8 to 12 portions – depending on what size you want the frikadeller – and form into flat patties. With lightly floured hands divide into 8 to 12 portions – depending on what size you want the frikadeller – and form into flat patties. Heat the butter until foaming and fry the patties for 4-5 minutes on each side until golden-brown. Keep warm. Heat the butter until foaming and fry the patties for 4-5 minutes on each side until golden-brown. Keep warm. For the mayonnaise, put the egg, vinegar and salt into a blender or food processor. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. To make mayonnaise by hand, ensure all the ingredients are at room temperature. Put the egg, vinegar and salt into a mixing bowl. Lightly whisk the yolks to break them and, using a wire whisk, beat the oil in a few drops at a time until it is all incorporated. Once you have added the same volume of oil as the original mixture of egg and vinegar, you can add the oil a little more quickly. For the mayonnaise, put the egg, vinegar and salt into a blender or food processor. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. To make mayonnaise by hand, ensure all the ingredients are at room temperature. Put the egg, vinegar and salt into a mixing bowl. Lightly whisk the yolks to break them and, using a wire whisk, beat the oil in a few drops at a time until it is all incorporated. Once you have added the same volume of oil as the original mixture of egg and vinegar, you can add the oil a little more quickly. Mix together all the ingredients for the remoulade, folding in the whipped cream at the end. Serve alongside the frikadeller. Mix together all the ingredients for the remoulade, folding in the whipped cream at the end. Serve alongside the frikadeller. Recipe tips Any leftover mayonnaise will keep covered in the fridge for a few days.