Grate the baking potato using the coarse side of the grater and place it in a tea towel. Squeeze as much water out of the potato as possible. Mix the minced fish with salt and pepper until it has a firm consistency. Then add the grated potato along with the onion, dill and egg. Stir well and finally add the cream. Sprinkle the flour over the mixture and stir thoroughly; the more you stir, the better it will hold together. Heat equal parts oil and butter in a hot frying pan. When the butter is sizzling, shape the fish cakes with a spoon and place them carefully in the pan. Fry the fish cakes until they are nicely browned on both sides and firm on the inside.
Find the recipe for homemade remoulade here
