Serves 4

SAUCE

½	cup mayonnaise
¼	cup dill relish
1	tablespoon chopped fresh dill
	Generous squeeze of lemon juice, or more to taste
	Dash of hot sauce, or more to taste

1. In a bowl, whisk the mayonnaise, relish, dill, lemon juice, and hot sauce.

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2. Taste for seasoning and add more lemon juice or hot sauce, if you like.

CAKES

3	pieces roast cod, hake, haddock, or pollock (including topping), coarsely chopped
¼	cup mayonnaise
1	egg yolk
1	teaspoon Dijon mustard
	Salt and pepper, to taste
1	cup panko (bread crumbs)
4	tablespoons vegetable oil
2	tablespoons chopped fresh parsley

1. In a bowl, combine the cod, mayonnaise, egg yolk, mustard, salt, and pepper. Mix well. Gently shape the mixture into 8 cakes. Transfer to a platter and refrigerate for 30 minutes.

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2. In a shallow bowl, spread the bread crumbs and dredge the cakes in them, using your hands to press them on.

3. In a large nonstick skillet over medium heat, heat 2 tablespoons of the vegetable oil. Add 4 cakes and cook for 3 minutes on a side or until golden brown. Transfer to a platter. Cook the remaining 4 cakes in the remaining 2 tablespoons oil in the same way. Sprinkle the cakes with parsley and serve with tartar sauce. Tony Rosenfeld