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Fish Cakes with Dill & Cornichons

I love a good fish cake. And arctic char is one of my favorite fish to use. It is hearty and has a rich oily substance that makes it a perfect choice for this dish.

Instead of adding breadcrumbs as a binder I balanced the mixture with roasted fingerling potatoes. For the next several days I found myself incorporating a fish cake into my meal whether it was paired with a salad, an egg or sautéed vegetables.  These cakes are so satisfying and had such a rounded combo of flavors.

This recipe is great for entertaining because you can serve them at room temperature and they hold up with its crispy crust. You can even make fish cake sandwiches…grab your favorite fixings and some fresh brioche rolls and they will be a hit at a beach picnic!






1 lb. fresh fish (I used arctic char)

2 eggs

2 scallions, chopped

Zest and juice of 1 lemon

1/4 cup of cornichons

Half of one bell pepper, diced

1 pound of roasted fingerling potatoes, crumbled with fingers

1/2 cup of mayonnaise

1/2 cup of all-purpose flour

1/3 cup of Panko breadcrumbs, lightly toasted

3 cloves of garlic

1/4 cup of dill



  1. In a large pot, boil potatoes in salted water until just cooked through, about 15 minutes. Drain and set aside to cool.
  2. In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.
  3. Season fish with salt and the pepper, add to pan and let cook for 1 minute. Cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping garlic on the side to add to potatoes.
  4. Flake the fish with a fork. Place potatoes and garlic in a large bowl. Roughly pull apart potatoes with fingers (or mash with a fork) and garlic, then add flaked fish, eggs, lemon zest, bell pepper, scallions, cornichons, mayonnaise, dill, Panko, and combine. Season with salt if needed. Cover and chill for at least 1 hour.
  5. Place flour on a plate. Form generous 1/4 cup fish patties about 1/2 inch thick. Dip patties into flour to lightly coat each side.
  6. In a large, preferably nonstick skillet, heat a bit of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed. Move to a paper-towel-lined plate.
  7. Serve fish cakes with lemon wedge.



Satisfy your senses,
Amanda (follow me on Twitter!)

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