Fish Cakes with Crab, Feta, and Ajvar
- 500 g / 1.1 lbs cod fillet, cut into small pieces
- 170 g / 6 oz crab claws, thawed
- 150 g / 5.3 oz feta cheese, crumbled
- 2½ dl / 8.5 fl oz heavy cream
- 1 dl / 3.4 fl oz chopped fresh dill
- ¾ dl / 2.5 fl oz ajvar (smoked paprika sauce)
- 2 krm / 0.5 tsp white pepper
- 1 tsp / 5 ml salt
- 1 msk / 5 ml unsalted butter
1. Preheat your oven to 200°C or 392°F to get started.
2. In a large bowl, combine the fish pieces with salt and white pepper, making sure to mix everything well.
3. Next, take a separate bowl and blend together the ajvar, which is essentially a roasted red pepper sauce, some fresh dill, crumbled feta cheese, and melted butter until the ingredients are well combined.
4. Add the crab claws to the fish mixture and gently fold them in until they're evenly distributed throughout.
5. Grease a 20x20 cm or 8x8 inch baking dish and create a layer of the fish mixture at the bottom.
6. Spread half of the ajvar-dill mixture on top of the fish layer, making sure to cover it evenly.
7. Repeat the layering process by adding another layer of the fish mixture, followed by the remaining half of the ajvar-dill mixture on top.
8. Pour heavy cream over the top layer, smoothing it out to create an even surface.
9. Bake the dish in the preheated oven for 25-30 minutes, or until the top is golden brown and the fish is cooked through.
10. Finally, serve hot, garnished with some extra fresh dill if you desire.
- baking dish
- mixing bowls
- spoon
- oven
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