In a small bowl mix the mustards, sugar, salt and vinegar to a paste.

With a whisk slowly beat in the oil until it forms a thick mayonnaise-like emulsion.

Stir in the chopped dill.

Suggestion:

The sauce may be kept refrigerated in a tightly covered jar for several days, but need to be shaken or beaten with a whisk to remix the ingredients before serving with grilled or fried fish or other seafood.

Blend the mustard, salt and pepper together in a small bowl. Add the vinegar and lemon juice and beat in the oil with a whisk until the mixture is smooth. Stir in the parsley, dill and chopped gherkins, cover and refrigerate for 20 minutes before use.

5 slices white bread, with crusts trimmed off
2 cups milk
1 kg cod fillets, skinned and finely minced
3 tablespoons onion, finely grated
3 tablespoons fresh dill, finely chopped
1 cup flour
100 gr butter
4 tablespoons vegetable oil
Salt and pepper, to taste

Mustard Sauce:

2 tablespoons Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon fresh lemon juice
5 tablespoons vegetable oil
3 tablespoons parsley, finely chopped
5 tablespoons fresh dill, finely chopped
1 tablespoon gherkins, finely chopped
Salt and pepper, to taste

Fish Cakes:

Soak the sliced bread in the milk until it has absorbed all of the milk. Squeeze it gently to rid it of any excess milk and mash it in a large bowl blending it with the minced fish, grated onion, dill, salt and pepper. Divide the mixture and shape it into round cakes 7 – 10 cm in diameter and about 1 – 2 cm thick.

Melt butter in a large, heavy frying-pan and set over a high heat. When the foam has begun to subside, drop in few of the fish cakes. Lower the heat to moderate and fry for about 2 to 3 minutes on each sides until they are golden brown.

Serve hot accompanied with sauce.

Mustard Sauce:

Blend the mustard, salt and pepper together in a small bowl. Add the vinegar and lemon juice and beat in the oil with a whisk until the mixture is smooth. Stir in the parsley, dill and chopped gherkins, cover and refrigerate for 20 minutes.