Fiskefrikadeller / fish cakes – Trine Hanneman

Ingredients

• 600 g Pollack filet
• 2 spring onions
• 3 eggs
• 100 ml single cream
• Juice from ½ lemon
• 2 tbsp finely chopped dill
• Zest from 1 lemon
• 5 tbsp plain flour
• 2 tsp salt and freshly grounded pepper
• 30 g butter and extra virgin olive oil for frying
• 800 g potatoes
• 5 mint sprigs
• 50 g butter
• Salt and freshly ground black pepper
• 200 ml Greek yoghurt 10 per cent
• 2 tbsp capers
• 4 tbsp chopped dill
• 4 tbsp chopped parsley
• 250 ml clear vinegar 5 per cent
• 50 ml water
• 125 g caster sugar
• 1 tsp salt
• Freshly ground black pepper
• 2 large cucumbers,