Tips and Notes THIS SECTION CONTAINS AFFILIATE LINKS. Next you add salt, then grated onionĪdd potato flour, pulse again, then gradually add milkįorm into small patties and fry in a hot oil/butter combo until cooked through and golden on both sidesĮnjoy. You start by chopping the fish roughly in a food processor. Sitka is how I source quality, environmentally responsible seafood (see here for more detail). You typically start with cod fillets–though I used some chopped halibut I had from my Community Supported Fishery Sitka Salmon Shares. I quickly learned that “hard” was not the reason these dropped out of sight. I’d serve them up individually, each topped with a dollop of aioli and a tiny dill sprig. Delicately flavored, moist, almost creamy-yum!Īnd while I don’t believe these were traditionally used as an appetizer, they’d be beautiful this way. You know the type of dish that feels casual–but has enough flavor and good looks to rival fine dining. I was happy to finally taste the dish I’d heard so much about! Basically high end fish cakes, I’d describe them as an elegant-casual entrée. Happily, the internet came through and I found a recipe at Marinas Mad (a lovely blog in Danish but easy to read with the Chrome translator). Though I got a few lessons at Grandma’s side, like cookies or aebleskivers, my mother never learned to make the tasty Danish dishes her mother served, so this recipe was lost. It seems that by the time I was old enough to appreciate food, the fish version had disappeared from the menu.

Sadly, I never got to try them, just the meat Frikadeller that were standard at our family gatherings.

Growing up, my mother used to rave about the Danish Fish Cakes or Fiskefrikadeller her mother made. I was given seafood for purposes of this review but all opinions are my own. Smooth, crisp and delicately flavored, Fiskefrikadeller (Danish Fish Cakes) make a delicious entrée or unique appetizer.

Fried fish cakes