Shpringen Katz! Recipe

Prepare fish

Flake the smoked whitefish into a large bowl, removing any remaining bones and skin. Aim for small, bite-sized flakes but not a paste.

Combine binder and flavorings

Add the egg, 2 tablespoons mayonnaise, Dijon, lemon zest, lemon juice, sliced green onions, chopped capers, Old Bay, kosher salt, and black pepper to the flaked fish. Stir gently to combine.

Add crumbs and form

Fold in the panko breadcrumbs. The mixture should hold together when squeezed but remain slightly loose; if too wet add up to 1/4 cup more panko. Portion the mixture into 4 equal cakes (about 3.5–4 ounces each). Press each into compact patties about 3–4 inches across and 3/4 inch thick.

Chill (optional, 15 minutes)

For better searing and to help cakes hold, refrigerate the formed cakes on a tray for 15 minutes. This step is optional but recommended.

Griddle

Heat a large skillet or griddle over medium-high heat and add 2 tablespoons vegetable oil. When the oil shimmers, add the cakes (work in batches if necessary) and cook 3–4 minutes per side, until golden-brown and crisp exterior forms and internal temperature reaches 145°F (if using a thermometer). Transfer to a wire rack briefly to keep crisp.

While the cakes chill or cook, make the tartar sauce. In a small bowl, combine 1/2 cup mayonnaise, pickle relish, chopped capers, Dijon mustard, lemon juice, chopped parsley, black pepper, and salt. Taste and adjust: add more lemon for brightness or more relish for sweetness. Refrigerate until ready to assemble.

Toast rolls

Butter the cut sides of the kummelweck rolls. Heat a clean skillet over medium heat and toast the rolls cut-side down until golden and slightly crisp, about 1–2 minutes.

Build sandwich

Spread about 1 to 1 1/2 tablespoons tartar sauce on both the top and bottom roll halves. Place a lettuce leaf on the bottom half, add a slice or two of tomato (season tomato lightly with salt), then set a warm smoked whitefish cake on top. Arrange 2 white anchovy filets over the cake (or more to taste), and top with a few thin red onion rings. Cap with the top roll.

Finish and serve

Serve immediately with lemon wedges on the side for squeezing over the cake. The sandwich yields a contrast of smoky, briny, creamy and crisp textures — ideal with fries or a simple slaw.