Tuesday, 25 August 2020


Easy Danish Fish Cakes (Fiskefrikadeller)

Serves 4


1. 250g cod
2. 250g salmon
3. 1 egg
4. 1 TBS white wholewheat flour, corn starch or potato flour. 
5. 2 TBS piskefløde (cream)
6. 1 tsp salt
7. 6 turns black pepper mill
8. 2 TBS cooking oil (or you can use a mixture of butter and cooking oil)
9. Dill for garnish


1. Cut fish into smaller pieces, putting a few bite-size of salmon aside.

2. Blend fish, egg, flour, salt and pepper blend in a food processor or blender. I use my Magimix blender for this.

3. Add the remaining salmon pieces and mix well.

4. Let the mixture rest for 15-30 minutes in the fridge if you have the time.

5. Heat cooking oil on a pan.

6. Use an ice-cream scoop to form the mixture into fish cakes and fry them on medium heat (no. 5 on my stove) for 5 minutes on each side or until golden using medium heat to ensure the fish is cooked without burning the fish cakes. It's important to have patience when frying the fish cakes and not rush it with higher heat.

7. Sprinkle some chopped dill or parsley and serve.


You can also bake them in the oven at 225 degree celsius for approximately 15-20 minutes.

To keep them warm, you can put them in the oven at 80 degree celsius until you are ready to serve them.

Additional Information.

I have made a post on Danish fish cakes before, but this recipe is a simpler one that I make when I am pressed for time. I serve this with potatoes and some salad on the side. This is a dish that my family likes a lot. I find myself making more Danish food for dinner.

There is a slight, but noticeable difference using the cream or not using the cream. Using cream makes them a tard juicier.


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