Salmon Fish Cakes with Apple and Carrot Salad
Laks Fiskekaker med eple og gulrot salat
I can honestly say that fish cakes were the first traditional Norwegian dish I ever learned to make. However, my first batch of fish cakes were made with cod not the salmon you’ll find in the recipe. Although Norwegian fish cakes are traditionally made with cod or a similar type of white fish I like to make mine with salmon instead. Salmon is more flavourful and healthful than cod, especially if caught wild.
Try your hand at making these with your family or a group of friends. They are the perfect dish to make with others as forming and shaping the cakes can be delegated to one person and cooking them to another. I enjoy the zing, crispness and freshness apple and carrot salad bring to fish cakes, so I’ve also included my recipe for it as an alternative to boiled potatoes or creamy cabbage which is also traditionally served alongside fish cakes.
Makes 12 small or 6 medium sized fish cakes
- 500g (ca. 18 oz.) fresh fish filet, deboned and skinless
- 30g (1/4 cup) potato flour
- 10g (2 teaspoons) sea salt
- 200 ml (3/4 cup) milk
- 1 egg
- 1 teaspoon baking powder
1. Place all ingredients in a food processor and pulse on a medium speed until mixture becomes mostly smooth and consistent. Some fish chunks may remain but mixture should be relatively smooth in texture.
2. Wet hands with water, shape dough into patties and fry in a 50/50 mixture of butter and oil.
3. Serve warm and enjoy.
Apple and Carrot Salad
- 2 apples, grated
- 4 carrots, grated
- Freshly squeezed lemon juice
- Freshly ground black pepper