Fish cakes with remoulade sauce (Fiskefrikadellar med remoulade) from Fire + Ice: Classic Nordic Cooking (page 137) by Darra Goldstein

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Notes about this recipe

  • Yildiz100 on November 13, 2024

    I made these again and this time I realized that my issue with the texture is probably caused by the egg which I have never liked in any sort of meat or potato based cake. I think it makes the texture unpleasantly spongy. Next time will try without egg. I think it will stick together anyway.

  • jenburkholder on July 30, 2022

    We liked these, although ours were a tad over-salted (not sure how that compared to the salt amount given in the recipe). Nicely flavorful and went well with the remoulade. Served over roasted potatoes with a cucumber salad.

  • Yildiz100 on May 29, 2020

    Nice! I think it might have had a better texture with slightly more coarsely chopped fish, so next time I will take steps to make sure the other ingredients (mainly herbs) are chopped a bit beforehand, so it takes less time in the food processor to get everything chopped and incorporated.

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