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