![Norwegian Fish Cakes with Dill Mayonnaise](https://cdn.statically.io/img/www.foodandwine.com/thmb/qHoqB8J4uZ0nf1xMLYsmk0QQBUY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/norwegian-fish-cakes-with-dill-mayonnaise-xl-recipe0216-8f25d2a360fe4d989ab3fc3637b18d40.jpg)
Ingredients
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1 1/4 pounds skinless hake fillet, cut into 1/2-inch pieces
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1 tablespoon baking powder
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Kosher salt
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Black pepper
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3/4 cup plus 2 tablespoons heavy cream
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6 tablespoons unsalted butter
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1 cup mayonnaise
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1/4 cup chopped dill, plus more for garnish
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1 tablespoon distilled white vinegar
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Freshly ground white pepper
Directions
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In a food processor, pulse the hake until minced. Add the baking powder, 2 teaspoons of salt and 1/4 teaspoon of black pepper and pulse until combined. With the machine on, add the cream and puree until smooth and light in texture, about 2 minutes.
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In a large nonstick skillet, melt 2 tablespoons of the butter. Spoon 1/4 cup of the fish mixture into the skillet and flatten to a 1/2-inch-thick cake. Repeat 3 more times to make 4 cakes. Cook over moderately low heat, turning once, until golden and cooked through, 4 to 5 minutes. Transfer the fish cakes to a platter and keep warm. Repeat with the remaining butter and fish mixture to make 8 more cakes.
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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. Serve the fish cakes with the dill mayonnaise and a sprinkling of chopped dill.
Make Ahead
The mayonnaise can be refrigerated overnight.
Suggested Pairing
Pair this dish with a white wine with brisk acidity.