Being more a city than a country girl, I have to say there's something fabulously primitive about fishing and eating the catch of the day right after. Feels great. And when it's your 8 year old daughter's first pike ever, it feels even better.

(for 4)

400g pike fillet (no need to remove all bones)
2 dl cream
0,5 egg
2 tbsp dill
1 tsp salt
white pepper
  1. Cut the pike fillet in smaller pieces and grind in a food processor.
  2. Add cream, egg, dill, salt & white pepper and pulse until smooth.
  3. With wet hands, form four patties. Fry the patties on medium heat for couple of minutes on both sides. 

Quick pickled cucumber & onion:
1/2 cucumber or 1 gherkin
1 small onion
2 tbsp white wine vinegar
2 tbsp water
2 tsp sugar
1/2 tsp salt
  1. Slice the cucumber & onion thinly.
  2. Mix everything together and let stand until ready to be served.

Coriander yogurt sauce:
1 dl Greek yogurt
1/2 tbsp lemon juice
2 tbsp fresh coriander
white pepper
  1. Mix everything together.

Wasabi mayo:
1 dlmayo (I'd prefer Hellmann's)
1-2 tsp wasabi paste
  1. Mix everything together.

green lettuce leaves
8 slices of bread
  1. Toast the bread, then spread with wasabi mayo.
  2. Place a fish patty on 4 toasts, top with lettuce, cucumber, onions and yogurt sauce, and finalize with another toast slice with wasabi mayo.