Smørrebrød with fish cakes, remoulade and pickled cucumber salad

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Trine Hahnemann
From Saturday Kitchen

Ingredients

For the mayonnaise

  • 2 free-range egg yolks
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 250ml/9fl oz flavourless oil
  • sea salt and freshly ground black pepper

For the cucumber salad

  • 250ml/9fl oz white wine vinegar
  • 2 cucumbers, thinly sliced
  • 1 tbsp caster sugar
  • pinch sea salt

For the remoulade

  • 1 carrot, peeled and finely chopped
  • ½ shallot, grated
  • 120g/4½oz celery, finely chopped
  • ½ cucumber, deseeded and finely chopped
  • 50ml/2fl oz homemade mayonnaise, from above
  • 2 tsp curry powder
  • ½ tsp ground turmeric
  • ½ tsp mustard powder
  • 2 tsp lemon juice
  • pinch caster sugar
  • salt and freshly ground pepper

For the fish cakes

  • 400g/14oz cod fillet or another white fish, finely chopped
  • 1 small onion, grated
  • 2 free-range eggs, lightly beaten
  • ½ tsp grated nutmeg
  • 3 tbsp finely chopped fresh dill
  • 1 tbsp finely chopped tarragon leaves
  • 2 tbsp capers, finely chopped
  • 5 tbsp plain flour
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 100ml/3½fl oz sparkling water
  • 2–3 tbsp salted butter

To serve

  • 4 slices rye bread
  • 80g/2½oz salted butter
  • 4 sprigs of fresh dill
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