Wednesday 7 October 2020


Oven-Baked 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. Use an ice-cream scoop to form the mixture into fish cakes into an oven-proof dish.

5. Let them rest for 15-30 minutes in the fridge if you have the time.

6. Bake at 225 degree celsius for approx. 20 - 25 minutes, flipping over halfway through, if it is not evenly browned


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

Additional Information:

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

My family could not taste the difference between pan-fried fish balls and oven-baked fish balls. So if I like to not have the bother to have to watch and flip fish balls on the pan, I will just bake them in the oven.


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