Fishcakes with cucumber salad and carrot dip

Name: Fishcakes with cucumber salad and carrot dip | Recipe
Yield: Serves 6
Ingredients: 300ml white-wine vinegar; 150g caster sugar; 1 red chilli, halved; 1 cucumber, cut into 1cm slices and seeded; 1 red onion, sliced into 1/2cm wedges; 3 dill sprigs; 100g Greek yogurt; 50g créme fraîche; 1tsp ground turmeric; 1tbsp finely grated horseradish; 1tbsp freshly squeezed lemon juice; 250g carrots, diced; 100g radishes, diced; 3tbsp chervil or parsley, finely chopped; 800g boneless cod fillet or other white fish such as pollock; 3 organic eggs, beaten; 1 onion, finely chopped; 2tbsp dill, finely chopped; 2tbsp chives, finely chopped; 1tbsp thyme, finely chopped; 2tbsp capers, finely chopped; 5tbsp plain flour; 70-100ml sparkling water; 50g butter; 2tbsp grapeseed oil

An elegant take on classic scandi everyday food

By Caroline Barty

19 June 2019

Fishcakes with cucumber salad and carrot dip | Recipe

Line T Klein

Fishcakes are classic Scandi everyday food. I love a crunchy outside and soft inside, and I serve them with something spicy, such as this carrot dip with horseradish and sweet and sour cucumber salad.

Photographs: Line T Klein | Food preparation: Rosie Reynolds | Table Styling: Linda Berlin