Fish Cakes with Herb Remoulade and Dill Potatoes

Very nice! Much more interesting that the usual fish cake, mainly because of the amounts of herbs and condiments used.

The fish cakes seemed to be too liquid to begin with, and so we were worried that they would fall apart or wouldn't fry properly without getting burnt, but in the end, that wasn't a problem. Just remember to fry them on a low or medium temperature.

The remoulade was very delicious too, and complemented the fish cakes very well. Indeed, you could easily use it for other fish dishes as well. We didn't have enough mayonnaise, so I replaced part of the mayonnaise with creme fraiche - not a problem tastewise (and probably much healthier!), but this might have been the reason why the remoulade turned out too liquid.

Also, when we tasted the fish cakes with the remoulade while the fish cakes were hot, they worked really well - but if you serve the fish cakes cold, e.g. as part of a lunch box, the remoulade will be overpowering. Since we made the dish a day in advance, it's also possible that the remoulade gains flavour over time.