Danish Smørrebrød with Haddock, Fish Balls, and Tartar Using a Cold-Pressed Fish Patty

Method

1. In a bowl, mix haddock fillets with eggs, panko breadcrumbs, salt, pepper, garlic powder, and onion powder to form a fish patty mixture.
2. Refrigerate the mixture for 30 minutes to allow it to set.
3. Shape the mixture into small patties and press them firmly to form a cold-pressed fish patty.
4. Heat a non-stick pan over medium heat and cook the fish patties for 3-4 minutes on each side until golden brown and cooked through.
5. Toast the rye bread until crisp.
6. Spread butter on the rye bread.
7. Place the cold-pressed fish patty on top of the butter.
8. Add fish balls and tartar sauce.
9. Garnish with lemon wedges and dill.
10. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.