Stockfish-Cakes with Kale and Red Beet Salad

The dish is easy and quick to prepare, and is perfect as a starter.

INGREDIENTS:

Number of servings

Serves: 4

2 pcs/200 gram soaked tørrfisk/stockfish

6-8 pcs almond potatoes or fingerling potatoes

1 pcs eggyolk

1 tbs unsweetened mustard

1-2 tps plain flour

5 tbs bread crumbs

3 tbs butter

1 bunch kale

2-4 pcs red beet

PREPARATION:

• Soak the tørrfisk/stockfish in fresh water for at least 24 hours

• Cook potatoes soft in salty water

• Chop the fish in finely pieces

• Peel potatoes and mash with fish and egg yolk

• Add flour to smooth paste so the batter is formable and season with salt

• Using two spoons shape the batter in quenelles and cover with bread crumbs

• Pan fry in butter over medium heat on 3 sides for apx 2-3 minutes on each side

• Clean kale and red beets in fresh water and cut in to fine stripes

• Serve the fish-cakes on top of kale and beat salad. Finish off with a couple spoons of butter from the pan