“This is one of those dishes that seems very basic but really punches above its weight. The fish and potato cakes are generously sized and the blend of fish and potato allows each ingredient to peek through rather than be a simple uniform blend. Quick to cook in an oven and then drizzle with the dill crème, this dish is one that can be used on the spur of the moment or garnished with other vegetables to plate up as a handsome meal.”
“As good as it gets for fish cakes, which I love. Baked them in the oven over two successive nights - that works better for me. Flavour is wonderful, with or without the dill sauce, which I used up on the first night.”
