Norwegian Fiskekaker Sandwich with Pickled Cucumber

Ingredients

• 10 oz white fish, finely chopped
• 2 sandwich rolls
• 1 small cucumber, thinly sliced
• 3 tbsp milk
• 1 tbsp cornstarch
• 3 tbsp white vinegar
• 1 tsp sugar
• 2 tbsp neutral oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 3 tbsp mayonnaise
• 2 tbsp chopped fresh dill
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Toss the cucumber slices with the vinegar, sugar, and 1/4 teaspoon salt and leave them to pickle at room temperature while you make the fish cakes, turning them once.
2. Put the chopped fish, cornstarch, 1/2 teaspoon salt, and a good grind of white or black pepper in a food processor and blend to a smooth, sticky paste, scraping down the sides.
3. With the motor running, add the milk in a thin stream and blend for 30 seconds more, until the mixture is glossy and pale. The starch and the emulsified milk are what give fiskekaker their springy, bouncy texture.
4. Fold in the onion and half the dill by hand. Chill the mixture for 10 minutes; cold paste holds its shape in the pan.
5. Shape into four flat patties about 3/4 inch thick with wet hands.
6. Heat the oil or butter in a skillet over medium heat and fry the cakes for 4 to 5 minutes per side, until deep golden and firm and springy when pressed in the centre.
7. Stir the mayonnaise with the remaining dill, a squeeze of lemon, and pepper.
8. Split and lightly toast the rolls, spread them with the dill mayonnaise, and fill with the hot fish cakes, the drained pickled cucumber, and the fresh herbs. Serve with lemon wedges.

Allergen note: Contains fish, gluten, dairy, and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.