Kalamureke Fish Loaf with Dill Sauce

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

A soft, delicate baked loaf of minced pike and whitefish with cream and egg, sliced and served with a velvety dill sauce and boiled potatoes. This Finnish-inspired seafood recipe, ready in about 95 minutes, pairs skinless pike fillet, boned, skinless whitefish or cod fillet, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400 g skinless pike fillet, boned
• 300 g skinless whitefish or cod fillet
• 2 eggs
• 200 ml heavy cream, cold
• 2 slices stale white bread, crusts removed
• 100 ml whole milk, for soaking
• 1 shallot, finely chopped
• 1 tbsp, plus extra for the pan butter
• 1 1/2 tsp salt
• 1/2 tsp white pepper
• 1 pinch ground nutmeg
• 2 tbsp butter, for the sauce
• 2 tbsp all-purpose flour
• 300 ml fish stock
• 100 ml cream, for the sauce
• 4 tbsp fresh dill, chopped
• 1 tsp lemon juice
• 800 g boiled potatoes, to serve

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Instructions

1. Step 1: Heat the oven to 175°C (350°F). Butter a 1.5-liter loaf pan and line it with parchment.
2. Step 2: Soak the bread in the milk for 5 minutes. Cook the shallot in 1 tbsp butter until soft, then let it cool.
3. Step 3: Cut the fish into chunks and pulse in a food processor until finely minced. Add the soaked bread, eggs, salt, pepper and nutmeg and pulse until smooth.
4. Step 4: With the motor running, pour in the cold cream slowly until the mixture is light and smooth. Fold in the shallot.
5. Step 5: Spread the mixture in the pan, smooth the top and cover with buttered foil. Set the pan in a roasting tin and pour in hot water to come halfway up the sides.
6. Step 6: Bake for 50–60 minutes, until the loaf is firm and a thermometer reads 70°C (158°F). Rest for 10 minutes before turning it out.
7. Step 7: For the sauce, melt 2 tbsp butter, whisk in the flour and cook for 1 minute. Slowly whisk in the fish stock, then the cream, and simmer for 5 minutes. Stir in the dill and lemon juice and season.
8. Step 8: Slice the loaf and serve with the dill sauce and boiled potatoes.