Dinner Tonight: Smoked Fish Patties With Dill Mayonnaise Recipe

• 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

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 10-12 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.

potatoes, butter, fish, fresh dill, flour, peanut, clove garlic, mayonnaise

Taken from www.seriouseats.com/recipes/2008/12/smoked-fish-patties-with-dill-mayonnaise-recipe.html (may not work)