Looking for a simple and delicious summer meal? Look no further than these Nordic fish cakes. These Scandinavian-inspired treats are easy to make. The use of a white fish, like cod, haddock, or walleye makes a hearty but light fish cake. The Danish Remoulade is a tangy accompaniment that uses fresh vegetables for a crisp take on a traditional coleslaw.
Nordic Fish Cakes with Danish Remoulade
Ingredients:
14 oz white fish loin, like cod or haddock
1 Russet potato
3 TBSP heavy whipping cream
½ cup whole milk
1 egg
1 ½ TBSP chopped dill
1 ½ TBSP chopped chives
1 TBSP all purpose flour
Salt and pepper
Butter, for frying
Danish Remoulade:
¼ cup carrot, finely shredded
¼ cup cauliflower, finely chopped
½ cup white cabbage, finely shredded
⅛ cup dill pickles, finely chopped
1 TBSP capers
1 TBSP chopped shallot
1 tsp chopped chives
⅔ cup mayo, preferably olive oil based
7 TBSP sour cream
½ tsp curry powder
1 tsp turmeric
1 tsp coarse Dijon mustard
1 tsp white wine vinegar
1 tsp lemon juice
2 TBSP powdered sugar
Salt and pepper
Method:
- In a food processor, combine the fish and a pinch of salt, and pulse until blended.
- Finely grate the potato and squeeze out any excess water. Combine the potato with the cream, milk, egg, dill, chives, flour, and salt and pepper, then add to food processor with the fish. Blend until well combined, then refrigerate for 30 minutes to an hour before frying.
- For the remoulade, add the shredded carrots, cabbage, and cauliflower to a large bowl. Combine all of the remaining remoulade ingredients into a blender and pulse until smooth. Toss the dressing with the cabbage mixture. Refrigerate for 30 minutes before serving.
- To fry the fish cakes, form the chilled fish mixture into 10 egg-sized balls and set aside.
- In a nonstick fry pan, place a knob of butter, then once the butter has melted, place the fish cakes into the pan. Press lightly to flatten and fry until golden brown, 3-5 minutes per side.
- Serve with remoulade and buttered rye bread