Fiskefrikadeller with Remoulade
Fiskefrikadeller are Danish fish cakes, typically made with white fish like cod, mixed with herbs and bound with egg and flour. They are pan-fried until golden and crispy, and traditionally served with a tangy remoulade sauce.
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🧂 Ingredients
- 500 g Cod fillets(skinless and boneless, finely chopped)
- 1 Shallot(finely chopped or grated)
- 2 tbsp Fresh parsley(chopped)
- 1 tbsp Fresh dill(chopped (optional))
- 1 tsp Lemon zest
- 1 Large egg
- 50 ml Heavy cream
- 3 tbsp All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Butter(for frying)
- 1 tbsp Olive oil(for frying)
- 100 g Mayonnaise(for remoulade)
- 50 g Sour cream(for remoulade)
- 1 tsp Dijon mustard(for remoulade)
- 1 tbsp Capers(chopped, for remoulade)
- 1 tbsp Pickled cucumber(finely chopped, for remoulade)
- 1 tbsp Red onion(finely chopped, for remoulade)
👨🍳 Instructions
- 1
Prepare the fish cake mixture: In a food processor, combine the finely chopped cod, shallot, parsley, dill (if using), lemon zest, egg, heavy cream, flour, salt, and pepper. Pulse until just combined, ensuring some texture remains. Do not over-process into a paste.
💡 Pro Tips: Ensure fish is very finely chopped or pulsed in the food processor for a smooth texture. - 2
Chill the mixture: Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the cakes hold their shape during frying.
⏱️ 30 minutes - 3
Make the remoulade: While the fish mixture chills, combine mayonnaise, sour cream, Dijon mustard, capers, pickled cucumber, and red onion in a small bowl. Mix well and season with salt and pepper to taste. Cover and refrigerate.
💡 Pro Tips: You can add a pinch of curry powder or a little chopped tarragon to the remoulade for extra flavor. - 4
Form and fry the fish cakes: Heat butter and olive oil in a large non-stick skillet over medium heat. With lightly floured hands, form the chilled fish mixture into 8-10 small, flat patties. Fry for about 4-5 minutes per side, until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan.
⏱️ 8-10 minutes - 5
Serve: Serve the fiskefrikadeller hot with the remoulade sauce on the side. They are excellent with rye bread and a lemon wedge.
💡 Pro Tips: These fish cakes can also be served cold the next day.
💡 Pro Tips
- ✓Use a firm white fish like cod, haddock, or pollock.
- ✓Don't overmix the fish cake batter, as it can make them tough.
- ✓Ensure the remoulade is well-chilled before serving.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of curry powder or a small amount of grated carrot to the fish cake mixture.
- Serve with a dollop of Danish tartar sauce instead of remoulade.