Name: Fiskefrikadeller / fish cakes
Yield: 4
Ingredients: 600 g Pollack filet; 2 spring onions; 3 eggs; 100 ml single cream; Juice from ½ lemon; 2 tbsp finely chopped dill; Zest from 1 lemon; 5 tbsp plain flour; 2 tsp salt and freshly grounded pepper; 30 g butter and extra virgin olive oil for frying; 800 g potatoes; 5 mint sprigs; 50 g butter; Salt and freshly ground black pepper; 200 ml Greek yoghurt 10 per cent; 2 tbsp capers; 4 tbsp chopped dill; 4 tbsp chopped parsley; Salt and freshly ground black pepper; 250 ml clear vinegar 5 per cent; 50 ml water; 125 g caster sugar; 1 tsp salt; Freshly ground black pepper; 2 large cucumbers,

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Fiskefrikadeller / fish cakes

Portions: 4

Description

In Danish, fish cakes are called fiskefrikadeller and they are like meatballs just made with fish, they have special place in Danish and Norwegian cuisine. They are a great way to prepare fish and taste amazingly next day on rye bread, or in a sandwich.

Ingredients

600 g Pollack filet

2 spring onions

3 eggs

100 ml single cream

Juice from ½ lemon

2 tbsp finely chopped dill

Zest from 1 lemon

5 tbsp plain flour

2 tsp salt and freshly grounded pepper

30 g butter and extra virgin olive oil for frying

Mint fried potatoes:

800 g potatoes

5 mint sprigs

50 g butter

Salt and freshly ground black pepper

Herb dressing

200 ml Greek yoghurt 10 per cent

2 tbsp capers

4 tbsp chopped dill

4 tbsp chopped parsley

Salt and freshly ground black pepper

For the sweet and sour cucumber salad:

250 ml clear vinegar 5 per cent
50 ml water
125 g caster sugar
1 tsp salt
Freshly ground black pepper
2 large cucumbers, (thinly sliced)

Instructions

Rinse the potatoes and boil with the fresh mint until done but firm, pour out the water and leave warm until later.

Chop the fish filets finely with a very sharp knife, and then chop the spring onion. Or use a food processor to mince the fish filet and the onion. Place the chopped fish in a bowl with the onions, eggs, cream, herbs, and lemon zest and fold gently, then add the flour, salt, pepper and fold again.

Now the fishcake mixture is ready, melt the butter on a big frying pan, add the extra virgin olive oil, form small balls with a spoon and use your hand to help.

Place them gently on the pan in melted butter and fry them for about 7-8 minutes on each side at medium heat. Then place in baking tray and finish them in the oven 180∞C for about 10 minutes.

Then melt the butter in another frying pan, add the boiled potatoes and fry them slowly till they start being golden on the surface, then fold in the dill.

Serve the fish cakes with potatoes, the herb dressing and the cucumber salad.

Fiskefrikadeller / fish cakes

Fiskefrikadeller / fish cakes

Description

Ingredients

Mint fried potatoes:

Herb dressing

For the sweet and sour cucumber salad:

Instructions

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