| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 22g | 8g | 13g |
| sugars | fibre | protein | salt |
| 3g | 1g | 22g | 1.2g |
Why I Love Norwegian Fiskekaker med remulade
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When I stumbled upon the Norwegian delight Fiskekaker med remulade for the first time, I was instantly hooked. There’s something inherently comforting about tender fish cakes paired with tangy remulade that brings a sense of warmth and nostalgia. Growing up in Boston, seafood has always been a staple in my diet. However, this particular recipe offers a fresh, Scandinavian twist that beautifully complements my New England roots.
A Fusion of Cultures
What I love most about Fiskekaker med remulade is its remarkable versatility and cultural fusion. With Irish grandparents who frequently treated me to hearty, comforting meals, I find that this dish strikes a delicate balance between traditional Irish flavors and the briny freshness of New England’s seafood. The combination of cod and haddock creates a sublime texture, while the creamy remulade adds zest that elevates the dish to a whole new level.
Inspired by Culinary Masters
I must credit Norwegian chef Andreas Viestad for inspiring me to try my hand at Fiskekaker med remulade. Known for his love of traditional Norwegian cuisine, Viestad has a knack for taking simple, wholesome ingredients and transforming them into extraordinary meals. His book, Scandinavia: A Culinary Journey, has been a treasure trove of culinary inspiration for me. This specific recipe perfectly showcases his talent for harmonizing flavors.
If you’re drawn to dishes like salmon cakes or New England clam cakes, you’ll find Fiskekaker med remulade right up your alley. It’s a dish that not only stands on its own but also pairs beautifully with a light cucumber salad or steamed vegetables, making it a versatile addition to any meal.
Moreover, there’s something magical about cooking a recipe that ties together various culinary influences from different parts of the world. Whether it’s the tender fish cakes that remind me of my New England home or the vibrant remulade that introduces me to the zest of Norwegian cuisine, each bite transports you to a different place. For me, that’s the essence of great food – its ability to tell a story and bridge gaps between different cultures and traditions.
This is why I wholeheartedly recommend giving Fiskekaker med remulade a try. It’s not just a recipe; it’s an experience that celebrates the best of both worlds. Enjoy!
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What You’ll Need
- 1 lb cod fillets
- 1/2 lb haddock fillets
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1 large egg
- 1 small yellow onion, finely chopped
- 1 tsp salt
- 1/2 tsp white pepper
- 2 tbsp unsalted butter (for frying)
- 2 tbsp vegetable oil (for frying)
For the Remulade:
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp capers, drained and chopped
- 1 tbsp sweet pickle relish
- 1 small shallot, minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
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Method
Step One: Preparing the Fish Mixture
Rinse the cod and haddock fillets under cold water and pat them dry with paper towels. Cut the fish into small pieces. In a food processor, combine the fish pieces, flour, milk, heavy cream, egg, finely chopped onion, salt, and white pepper. Pulse until the mixture is smooth and well-blended.
Step Two: Shaping and Frying the Fiskekaker
Form the fish mixture into small patties, approximately 3 inches in diameter. Heat the unsalted butter and vegetable oil in a large skillet over medium-high heat. Once the butter is melted and the oil is hot, add the fish patties to the skillet. Cook the patties for about 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the patties from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Step Three: Making the Remulade
In a medium bowl, combine the mayonnaise, Dijon mustard, capers, sweet pickle relish, minced shallot, fresh lemon juice, and chopped fresh dill. Mix well until all ingredients are thoroughly incorporated. Season to taste with salt and pepper.
Step Four: Serving
Serve the fiskekaker warm with a generous spoonful of remulade on the side. Enjoy your homemade Norwegian fish cakes with remulade!
