Fiskefrikadeller med Remoulade og Rugbrød (Danish Herbed Fish Cakes) – Authentic Denmark Recipe
Golden, pillowy Danish fish cakes pan-fried in butter and served with tangy caper remoulade and lemon.
- Country of Origin
- 🇩🇰 Denmark (Northern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Flaky cod and salmon fish cakes, Pickled cucumber salad, Dark seeded rye bread and remoulade, Fresh dill, Chives
Ingredients for Fiskefrikadeller med Remoulade og Rugbrød (Danish Herbed Fish Cakes) (4 Servings)
- 1.25 lbs (or 2.5 cups) flaky cod and salmon fish cakes, prepped into bite-sized pieces
- 1.5 cups pickled cucumber salad, washed and trimmed
- 1 cup dark seeded rye bread and remoulade
- 1 medium onion and 3 cloves garlic, finely minced with fresh dill
- 1.5 tbsp traditional Denmark seasoning (chives, lemon zest, capers)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh dill for 2–3 minutes until softened and fragrant.
- Add flaky cod and salmon fish cakes and pickled cucumber salad along with chives, lemon zest, capers, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with dark seeded rye bread and remoulade and serve straight from the skillet.