🇳🇴 How to Make Fiskekaker

Craving Fiskekaker? On FoodNeverComes the food never actually comes — so here's how to make real Fiskekaker at home, in about 40 min, with stuff you probably already have.

🛒 Ingredients

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• 600g white fish fillet (cod, haddock or pollock), skinned and cold
• 2 tsp salt
• 2 tbsp potato starch
• 250ml whole milk, ice cold
• ¼ tsp grated nutmeg
• ¼ tsp ground white pepper
• 1 tbsp finely chopped chives
• butter for frying

👩‍🍳 Method

1. Everything must be cold — fish, milk, bowl. The mixture is an emulsion and it splits the moment it warms up, so work quickly and put it back in the fridge if it starts to feel soft.
2. Blitz the cold fish with the salt alone until it becomes a sticky paste. The salt has to draw out the protein before anything else goes in, exactly as with kjøttkaker.
3. Add the starch and spices, then trickle in the cold milk with the motor running. Stop as soon as it is smooth and glossy — over-blitzing warms it and it will weep in the pan.
4. Fold in the chives by hand, then fry a teaspoon of the mixture to taste for salt. Fish mixtures always need more than you expect.
5. Shape into flat patties and fry in butter over medium heat, 3–4 minutes a side, until deep golden. They should feel springy, not firm.
6. Serve with boiled potatoes, carrots and brown gravy — or cold in a sandwich with remoulade the next day.