Mini Frikadeller Skewers with Dill Remoulade

Method

1. Make the remoulade first. Finely chop a third of the gherkins and mix with the mayonnaise, yogurt, curry powder, dill and lemon juice. When the curry is evenly mixed and the sauce is pale yellow, chill it so the flavours come together.

   Add in this stepMayonnaise 4 tbspPlain yogurt 2 tbspSmall gherkins (cornichons) 2Curry powder 1 pinchChopped dill 2 tspLemon juice 1 tsp

2. Soak the panko in the milk for 3 minutes. Grate the onion finely. In a bowl, mix the pork, salt, pepper and onion firmly for about a minute until sticky, then mix in the soaked panko and the measured egg. With wet hands, roll into balls of about 20 g, the size of a walnut.

   Add in this stepPanko breadcrumbs 20 gMilk 40 mlMinced pork 200 gSmall onion ½Salt ½ tspBlack pepper 1 pinchEgg, beaten (use only the amount shown) ½

3. Heat the oil in a 24 cm frying pan over medium heat, add the meatballs and fry for 8 min, shaking the pan so they roll. They are done when browned all over, firm when pressed, and no pink shows when you cut one open (72 °C). Drain on kitchen paper. Fry in batches if the pan is full.

   Add in this stepVegetable oil 1 tbsp

   medium heat

4. Let them cool for about 2 minutes until you can handle them, then thread meatballs, cherry tomatoes and the remaining gherkins alternately onto the skewers. Serve with the remoulade in a small bowl for dipping.

   Add in this stepCherry tomatoes 6Wooden skewers (15 cm) 4Small gherkins (cornichons) 4