Delicate and flavorful Danish-style fish cakes made with a blend of white fish, red fish, and smoked salmon, mixed with onions, butter, and eggs for a tender, savory bite.
Why You’ll Love This Recipe
Danish Fish Cakes are a traditional favorite known for their light, moist texture and rich, savory flavor. This version uses a combination of fresh white fish, red fish, and smoked salmon for a depth of flavor, balanced with onion and butter for softness. Quick to prepare and easy to cook, they make a satisfying meal when paired with simple sides. Perfect for weekday dinners or casual entertaining, these fish cakes are both comforting and refined.
Ingredients
450 g white fish fillet
225 g red fish fillet
175 g smoked red fish fillet
2 tbsp finely chopped onion
40 g melted butter
3 eggs
25 g flour
Salt, to taste
Ground white pepper, to taste
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Prepare the Fish Mixture
Finely chop or pulse all fish fillets in a food processor until finely minced but not fully pureed. In a large mixing bowl, combine the minced fish with finely chopped onion, melted butter, and eggs. Mix until well incorporated.
Add Flour and Season
Gradually stir in the flour, mixing until smooth. Season with salt and ground white pepper to taste.
Shape and Cook
Shape the mixture into small round patties. Heat a non-stick skillet over medium heat and lightly grease it. Cook the fish cakes for 3–4 minutes per side, or until golden brown and fully cooked through.
Serve
Serve hot, optionally garnished with chopped herbs such as dill or parsley. They pair well with mashed potatoes, steamed vegetables, or a fresh salad.
Servings and timing
Makes 4 servings
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Calories: Approximately 220 kcal per serving
Variations
- Use only white fish for a milder flavor.
- Add finely chopped fresh dill, chives, or parsley for an herbal lift.
- Replace flour with almond flour for a gluten-free version.
- Include a splash of lemon juice or zest for added brightness.
- Serve with tartar sauce, remoulade, or sour cream with horseradish for dipping.
Storage/Reheating
Store leftover fish cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat or in the oven at 160°C (320°F) until warmed through. Fish cakes can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen fish for this recipe?
Yes, just thaw it completely and pat dry to avoid excess moisture.
What is red fish?
It generally refers to salmon or trout, both of which work well in this recipe.
Can I bake these instead of frying?
Yes, bake at 180°C (350°F) for 15–20 minutes, turning halfway through for even browning.
How do I know when the fish cakes are done?
They should be firm to the touch and golden brown on both sides, with no translucent spots inside.
Can I make the mixture ahead of time?
Yes, the mixture can be prepared and refrigerated for up to 24 hours before cooking.
Are these fish cakes suitable for children?
Yes, they are soft, mild in flavor, and nutrient-dense, making them great for kids.
What is the texture of these fish cakes?
They are tender and moist with a slight flake from the fish.
Can I add vegetables to the mix?
Finely grated carrot or zucchini can be added, but be sure to squeeze out excess moisture.
Are these fish cakes low-carb?
Yes, they are relatively low in carbohydrates and can be made more so by substituting flour.
Can I use canned fish?
Fresh fish is preferred for texture and flavor, but high-quality canned fish may be used in a pinch.
Conclusion
Danish Fish Cakes are a simple yet elegant dish that highlights the delicate flavors of fresh and smoked fish. Easy to prepare and cook in under 30 minutes, they make a versatile option for lunch or dinner. With their rich flavor and tender texture, these savory cakes are a welcome addition to any seafood lover’s table.
Danish Fish Cakes
Delicate and flavorful Danish-style fish cakes made with a blend of white fish, red fish, and smoked salmon, mixed with onions, butter, and eggs for a tender, savory bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Danish
Ingredients
- 450 g white fish fillet
- 225 g red fish fillet
- 175 g smoked red fish fillet
- 2 tbsp finely chopped onion
- 40 g melted butter
- 3 eggs
- 25 g flour
- Salt, to taste
- Ground white pepper, to taste
Instructions
- Finely chop or pulse all fish fillets in a food processor until finely minced but not pureed.
- In a large mixing bowl, combine the minced fish with finely chopped onion, melted butter, and eggs. Mix well.
- Gradually stir in the flour, then season with salt and white pepper to taste.
- Shape the mixture into small round patties.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Cook the fish cakes for about 3-4 minutes per side, or until golden brown and cooked through.
- Serve hot, garnished with chopped herbs or alongside mashed potatoes and vegetables.
Notes
- Use a mix of fish for depth of flavor—smoked fish adds richness.
- Do not overprocess the fish; keep texture for best results.
- Serve with a squeeze of lemon or tartar sauce for extra flavor.
- These fish cakes pair well with potatoes or salad for a full meal.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: Approx. 1 g
- Sodium: Approx. 300 mg
- Fat: Approx. 12 g
- Saturated Fat: Approx. 5 g
- Unsaturated Fat: Approx. 6 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 3 g
- Fiber: Approx. 0 g
- Protein: Approx. 22 g
- Cholesterol: Approx. 140 mg