Fishcakes with herb remoulade and dill potatoes

Herb Remoulade
1 tb cornichons
1 ts capers
200g mayonnaise
3 tb half-fat creme fraiche
1 ts dijon mustard
1 ts curry powder
2 tb chopped chives
2 tb chopped tarragon
2 tb finely chopped carrots
1 tb lemon juice

Fishcakes
600g white fish fillets, like cod, pollock
2 chopped spring onions
2 eggs
100ml single cream
2 tb finely chopped tarragon
3 tb finely chopped parsley
1/2 juice lemon
2 tb cornflour
30g butter
vegetable oil for frying
dill sprigs to garnish

Potatoes
50g butter
800g cooked small salad potatoes
4 tb chopped dill

Start with the remoulade. Chop the cornichons and capers together, then put in a mixing bowl with the remaining ingrediants. Stir well and season to taste with salt and freshly ground pepper. Cover and put in the fridge until ready to serve.

For the fishcakes, finely chop the fish fillets with a sharp knife. Put in a bowl with spring onions, eggs, cream, herbs and lemon juice and gently fold together. Add the cornflour and season really well. Fold again.

Heat the butter and vegetable oil in a large frying pan. Meanwhile, shape the fish mixture into 12 small balls using a spoon and your hands. Gently put the fishcakes in the pan, press down gently and fry over a medium heat for about 4 mins on each side.

Meanwhile, in another frying pan, melt the butter for cooking the potatoes. when it starts to bubble, add the potatoes and fry slowly until golden. Mix in the shopped dill.

Garnish the fishcakes with dill and serve with the potatoes and herb remoulade.