Danish Fish Cakes with Remoulade
Fiskefrikadeller med Remoulade
Fiskefrikadeller are tender, pan-fried fish cakes, a beloved Danish comfort food. Made primarily from white fish like cod, they are seasoned with fresh herbs and a hint of lemon. Served with a creamy, tangy Danish remoulade sauce, these fish cakes are a delightful taste of the sea.
🧂 Ingredients
- 650 g Cod fillets, skinned and boned
- 150 ml Whipping cream
- 1 tsp Lemon zest
- 1 Egg, beaten
- 80 g Plain flour
- 0.75 tsp Salt
- 12 turns Black pepper
- 1 handful Fresh dill, chopped
- 1 tbsp Capers, chopped
- 40 g Butter, for frying
- 120 ml Mayonnaise
- 2 tbsp Pickled gherkins, finely chopped
- 1 Small onion, finely grated
- 1 tsp Lemon juice
- 2 tsp Dijon mustard
- 0.25 tsp Curry powder
- 1 handful Chives, chopped
- 3-4 sprigs Fresh tarragon, chopped
- 3 tbsp Whipping cream, lightly whipped
👨🍳 Instructions
- 1
For the remoulade: Mix together the mayonnaise, finely chopped pickled gherkins, capers, grated onion, lemon juice, Dijon mustard, curry powder, chopped chives, chopped tarragon, and lightly whipped whipping cream in a small bowl. Season to taste with salt and pepper. Set aside in the fridge until serving.
💡 Tip: Making the remoulade ahead of time allows the flavors to meld. - 2
For the fish cakes: Combine the cod fillets, whipping cream, lemon zest, beaten egg, plain flour, salt, and pepper in a food processor. Pulse until just combined. The mixture should have some texture, not be a complete paste.
💡 Tip: Avoid over-processing the fish to maintain a pleasant texture. - 3
Transfer the fish mixture to a bowl and stir in the chopped dill and capers. The mixture will be sticky.
💡 Tip: If the mixture is too wet to handle, you can add a tablespoon or two more flour or breadcrumbs. - 4
With lightly floured hands, divide the mixture into 8 to 12 portions (depending on desired size) and form into flat patties.
💡 Tip: Lightly flouring your hands prevents the sticky mixture from adhering. - 5
Heat the butter in a large non-stick skillet over medium heat until foaming. Fry the fish cakes for 4-5 minutes on each side, until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan.
💡 Tip: Do not overcrowd the pan, as this will lower the temperature and result in less crispy fish cakes. - 6
Serve the hot fish cakes immediately with the chilled remoulade sauce on the side.
💡 Tip: Fiskefrikadeller are best enjoyed fresh from the pan.
💡 Pro Tips
- ✓For a lighter version of the remoulade, substitute some of the mayonnaise with Greek yogurt or skyr.
- ✓Any firm white fish like haddock or pollock can be used instead of cod.
- ✓Leftover remoulade can be stored in an airtight container in the refrigerator for up to 3 days.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of cayenne pepper to the remoulade for a little heat.
- Incorporate finely chopped red bell pepper or a tablespoon of cornichons into the fish cake mixture for added texture and flavor.
- Serve with boiled new potatoes and a sprinkle of fresh dill.