Danish Fishcakes

A community recipe by kirstendk

Not tested or verified by Nigella.com

Introduction

Traditionally served with remoulade: Chop picalilli finely and mix into a good mayonnnaise. Serve the fishcakes Ã¡ la summer with new potatoes with dill, remoulade and wedges of lemon - or as open sandwiches on rye bread with remoulade and lemon.

Ingredients

Serves: 4

Metric Cups

250 grams white fish (fillets)
2½ tablespoons flour
1 egg white
200 millilitres cream
salt
pepper

8⅚ ounces white fish (fillets)
2½ tablespoons flour
1 egg white
7 fluid ounces cream
salt
pepper

Method

Danish Fishcakes is a community recipe submitted by kirstendk and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut the fish in smaller pieces and put half of it into a processor with the flour, egg-white, most of the cream and salt and pepper.

Blend, and add the rest of the fish. Blend till the batter is a homogenic mass.

Stir in more cream if you feel like the batter needs it. Fry in oil or butter in a frying pan (not deep-frying), about 5-6 minutes on each side, until the fishcakes are golden brown.

You can mix roughly chopped salmon, shrimp, herbs or whatever you fancy into the batter before frying.

Cut the fish in smaller pieces and put half of it into a processor with the flour, egg-white, most of the cream and salt and pepper.

Blend, and add the rest of the fish. Blend till the batter is a homogenic mass.

Stir in more cream if you feel like the batter needs it. Fry in oil or butter in a frying pan (not deep-frying), about 5-6 minutes on each side, until the fishcakes are golden brown.

You can mix roughly chopped salmon, shrimp, herbs or whatever you fancy into the batter before frying.