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Danish Fishcakes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

Traditionally served with remoulade: Chop picalilli finely and mix into a good mayonnnaise. Serve the fishcakes á 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 ounce 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.
  • Tell us what you think