Smoked Northern Pike Fish Cakes with Dill Aioli

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden smoked pike fish cakes infused with fresh herbs and served with a tangy dill aioli, capturing the essence of northern freshwater fishing traditions. This Northern European-inspired seafood recipe, ready in about 30 minutes, layers smoked northern pike fillets, potatoes, green onions into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. 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.

Prep: 15 min Cook: 15 min Serves 4 Northern European cuisine 380 cal/serving

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Ingredients

1 lb, flaked smoked northern pike fillets
2 medium, peeled and boiled potatoes
3 sliced green onions
1 large egg
1/2 cup plus more for coating breadcrumbs
2 tbsp chopped fresh dill
1/2 cup mayonnaise
1 tbsp lemon juice
1 minced garlic clove
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Mash 2 medium peeled boiled potatoes in a large bowl. Add 1 lb flaked smoked northern pike, 3 sliced green onions, 1 large beaten egg, 1/2 cup breadcrumbs, 2 tbsp chopped fresh dill, 1 tsp salt, and 1/2 tsp black pepper. Mix until combined.
Step 2: Shape the mixture into 8 equal patties, then lightly coat each with additional breadcrumbs.
Step 3: In a large skillet, heat 3 tbsp olive oil over medium heat. Fry the fish cakes for 4-5 minutes on each side until golden brown and heated through.
Step 4: Meanwhile, in a small bowl, combine 1/2 cup mayonnaise, 1 tbsp lemon juice, 1 minced garlic clove, and 1 tbsp chopped dill to make dill aioli.
Step 5: Serve the smoked pike fish cakes hot with a dollop of dill aioli for dipping.