Dinner Tonight: Smoked Fish Patties with Dill Mayonnaise Recipe

In my local market there are multiple stands that sell all manner of smoked and preserved fish, from pickled herring to gravlax-style salmon. But by far the most prevalent are hot-smoked, whole head-on fish like latikas (bream) and forell (trout). Their skin is glossy and golden, darkened and crinkled in spots, while the flesh within is flaky and flavorful.

In winter these rich smoky flavors hit some sort of spot. I stumbled on this recipe for smoked fish patties with dill mayonnaise in Nigel Slater's The Kitchen Diaries, which mixes the flaked fillets with potatoes, a little butter, and a heaping handful of fresh dill. More dill ends up in the mayonnaise, which is also spiked with a little minced garlic. A squeeze of lemon and a pile of lightly dressed greens alongside and I was a happy camper.

Recipe Facts

Cook: 65 mins
Total: 65 mins
Serves: 4 servings

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  • 1 1/4 pounds mealy potatoes, such as russet

  • 3 tablespoons butter

  • 1 pound hot-smoked fish fillets, such as trout

  • 1/4 cup chopped fresh dill, plus 3 tablespoons more for mayonnaise

  • A little flour for dusting

  • 3 tablespoons peanut or canola oil for frying

  • 1 clove garlic, crushed or minced

  • 1/2 cup mayonnaise

  • Salt and pepper to taste


  1. Peel the potatoes, cut into quarters, and boil in salty water until tender. Drain the potatoes and beat with the butter, either by hand or using a mixer.

  2. In the meantime, remove any skin or bone from the fillets and roughly break up the flesh. Cover with boiling water and let them sit for ten minutes to soften.

  3. Fold the fish, along with the dill and salt and pepper to taste, into the warm potatoes. Allow to cool a little, then shape into 10 to 12 patties, each with a chunk about the size of a large golf ball.

  4. Lay out the patties on a cutting board and dust with a sprinkling of flour. Heat the oil over medium-high heat in a skillet (or two to expedite frying), preferably non-stick. When it shimmers, add the patties, flour-side down. Sprinkle the tops with a little more flour.

  5. Cook, undisturbed, until they form a crust and are easily flipped, 3 minutes per side. Serve with the sauce, which is just the mayonnaise mixed with remaining dill and garlic.

Nutrition Facts (per serving)
716 Calories
45g Fat
36g Carbs
41g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 716
% Daily Value*
Total Fat 45g 58%
Saturated Fat 11g 53%
Cholesterol 125mg 42%
Sodium 1301mg 57%
Total Carbohydrate 36g 13%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 41g
Vitamin C 24mg 118%
Calcium 80mg 6%
Iron 4mg 21%
Potassium 1328mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)