Fiskefrikadeller med Remoulade
Golden pan-fried fish cakes made from white fish and a light panade, served with Danish remoulade, lemon and rye bread.
- prep
- 25 min
- cook
- 20 min
- total
- 45 min
- serves
- 4
- level
- easy
Fiskefrikadeller are the fish counterpart to the classic Danish meat patty: white fish pulsed with onion and bound lightly, fried until golden, and always served with a bright, pickle-flecked remoulade.
Pulsing rather than pureeing the fish keeps some texture in the patty, which is what separates these from a smooth fish cake.
Part of our 20 best Danish recipes list.
method
Pulse the fish and onion in a food processor until finely chopped but not pureed into a paste.
Mix in the egg, flour, milk, salt and pepper by hand until just combined into a soft, cohesive mixture.
Chill the mixture for 15 minutes so it firms up enough to shape.
Shape into oval patties with wet hands and fry in butter over medium heat, 4-5 minutes per side, until golden and cooked through.
For the remoulade, stir the piccalilli, capers and a squeeze of lemon juice through the mayonnaise.
Serve the fish cakes warm with the remoulade, lemon wedges and rye bread.
chef's tips
- Pulse the fish rather than mincing it to a smooth paste - some texture is what separates a proper fiskefrikadelle from a fish-flavoured patty.
- Chilling the mixture before shaping is what lets it hold together in the pan without needing extra flour or breadcrumbs.