Cod Cakes

1 pound salt cod

1 ½ pound Yukon gold or russet potatoes

1/3 -1/2 cup chopped onion or scallion

1 ½ teaspoons dry mustard

3 eggs, beaten

3 tablespoons soft butter, plus extra for frying

Freshly ground black pepper

Pinch of cayenne (optional)

Chopped herbs such as parsley or dill (optional)

Soak salt cod in a large volume of water in the refrigerator

for 12 - 24 hours. Change water several times. Place fillet into a 3 -4 quart sauce

pan with a large volume of water, bring to a boil and turn heat down so that

liquid is simmering. Cook for 10 minutes, remove from heat and leave in water

for 10 – 15 minutes. Rinse under cold water and break into flakes.

Boil potatoes in salted water until done, drain and return to pan over moderate

heat for 2-3 minutes to evaporate excess moisture. Mash as for mashed potatoes

and keep warm. Saute onions or scallions in a small amount of butter until soft.

Mix fish, potatoes, butter and onions together using a fork, then mix in eggs,

mustard, pepper and herbs, if using. Form the mixture into cakes and

refrigerate for up to 6 hours if not cooking immediately.

Heat enough butter to coat a frying pan, preferably non stick, and cook over

medium heat until each side is well browned and the cakes are heated through.

Serve immediately with slices of lemon, tarter sauce or mayonnaise mixed with

lemon juice and capers. Smaller cakes can be served as a first course, while

larger cakes, served with salad and bread, make a great lunch or light dinner.