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Fiskefrikadelle i Rugbrød (Danish Fish Cake Sandwich)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 min
Prep
10 min
Cook

Ingredients

  • 400 g (14 oz) white fish fillets (cod or haddock), finely chopped
  • 1 small onion, grated
  • 1 egg
  • 40 g (1/3 cup) flour
  • 50 ml (3 1/2 tbsp) milk
  • Salt and white pepper, to taste
  • Butter and oil, for frying
  • 4 slices rugbrød (rye bread)
  • 4 tbsp (60 g) remoulade
  • 8 slices pickled cucumber

Method

  1. Combine the chopped fish, grated onion, egg, flour and milk in a bowl, seasoning well with salt and pepper.
  2. Mix thoroughly until the mixture holds together, then shape into 4 small, flat patties.
  3. Heat butter and oil in a frying pan over medium heat and fry the fish cakes for 4-5 minutes per side until golden and cooked through.
  4. Spread each slice of rye bread with remoulade.
  5. Top with a warm fish cake and finish with pickled cucumber slices before serving.

Introduction: A quick, portable favourite from Danish harbour towns and lunch counters, this sandwich tucks a crisp, pan-fried fish cake into a slice of rye bread with remoulade and pickles, giving Denmark's coastal fishing heritage a grab-and-go form.

Cultural Background: A quick, portable favourite from Danish harbour towns and lunch counters, this sandwich tucks a crisp, pan-fried fish cake into a slice of rye bread with remoulade and pickles, giving Denmark's coastal fishing heritage a grab-and-go form.

Tips: Chop the fish by hand rather than using a food processor for a better, less pasty texture. Fry in a mix of butter and oil for the best flavour and browning.

Variations: Add chopped fresh dill to the fish mixture for extra freshness. Serve open-faced smørrebrød style instead of as a closed sandwich. No authentic vegetarian version exists given the fish base; a well-seasoned chickpea or vegetable cake can be substituted for texture.

Storage: Refrigerate cooked fish cakes in an airtight container for up to 2 days.

Reheating: Reheat gently in a frying pan over low heat to keep the crust crisp.

Nutrition: Approx. 340 kcal, 22g protein, 16g fat, 26g carbohydrates per serving.

FAQs

Q: Can I use frozen fish?
A: Yes, thaw completely and pat very dry before chopping to avoid excess moisture in the mixture.

Q: What's the best bread for this sandwich?
A: A dense, dark rye bread holds up best to the moist fish cake and remoulade.

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