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Danish Fish Cakes

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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.

Ingredients

Units Scale
  • 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

  1. Finely chop or pulse all fish fillets in a food processor until finely minced but not pureed.
  2. In a large mixing bowl, combine the minced fish with finely chopped onion, melted butter, and eggs. Mix well.
  3. Gradually stir in the flour, then season with salt and white pepper to taste.
  4. Shape the mixture into small round patties.
  5. Heat a non-stick skillet over medium heat and lightly grease it.
  6. Cook the fish cakes for about 3-4 minutes per side, or until golden brown and cooked through.
  7. 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

Find it online: https://yumfoodusa.com/danish-fish-cakes/