Fish dishes
Fiskekaker sandwich with cucumber and dill
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Norwegian fishcakes made with cold white fish, milk and potato starch, served here in a roll with cucumber and yoghurt sauce. These fishcakes have neither mashed potato nor a thick breadcrumb coating.
Timing
- Preparation: about 25 minutes
- Frying: about 20 minutes for two batches
- Total time: about 45 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 480 kcal
- Protein
- ≈ 41.4 g
- Carbohydrates
- ≈ 50.4 g
- Fat
- ≈ 11.7 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Fish uses 600 g raw coley rather than Alaska pollock. Milk uses a 1.5% reference and dill a parsley comparison. Bread, all butter and the complete yogurt sauce are included.
Quantity assumptions and ingredient mapping
- 600 g chilled skinless boneless coley fillet · ≈ 600.0 g · Assumed quantity / reference product
- 100 ml cold milk · ≈ 100.0 g · Assumed quantity / reference product
- 1 medium egg · ≈ 50.0 g · Assumed quantity / reference product
- 20 g potato starch · ≈ 20.0 g · Assumed quantity / reference product
- 10 g chives · ≈ 10.0 g · Assumed quantity / reference product
- 20 g butter for frying · ≈ 20.0 g · Assumed quantity / reference product
- 4 soft rolls, 320 g total · ≈ 320.0 g · Assumed quantity / reference product
- 60 g leaf lettuce · ≈ 60.0 g · Assumed quantity / reference product
- 120 g cucumber · ≈ 120.0 g · Assumed quantity / reference product
- 100 g plain yoghurt, 3.5% fat · ≈ 100.0 g · Assumed quantity / reference product
- 10 g fresh dill · ≈ 10.0 g · Assumed quantity / reference product
- 15 ml lemon juice · ≈ 15.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g chilled skinless boneless coley fillet
- 100 ml cold milk
- 1 medium egg
- 20 g potato starch
- 6 g salt
- 1 g white pepper
- 10 g chives
- 20 g butter for frying
- 4 soft rolls, 320 g total
- 60 g leaf lettuce
- 120 g cucumber
- 100 g plain yoghurt, 3.5% fat
- 10 g fresh dill
- 15 ml lemon juice
Instructions
- Chill all fish-mixture ingredients well. Pat fish dry and dice. Finely chop chives. Wash and dry lettuce, cucumber and dill. Thinly slice cucumber. Mix yoghurt with lemon juice and chopped dill and refrigerate again.
- Pulse fish with salt in a processor. Add starch, egg and pepper, then gradually blend in cold milk. Process only briefly until bound; do not let it warm up. Fold in chives by hand.
- Shape eight flat fishcakes. Foam butter in a large pan over medium heat. Fry for about 4–5 minutes per side depending on thickness until golden. They must be fully cooked inside; reach at least 70°C for 2 minutes. Fry in two batches if necessary.
- Briefly warm and split rolls. Fill with lettuce, two fishcakes each, cucumber and yoghurt sauce. Use clean utensils for sauce and cooked fishcakes.
Tips
- Very cold ingredients help the mixture bind. If it becomes warm and soft, refrigerate briefly before shaping; that extra chilling increases total time.
- Haddock or cod are suitable alternatives. The cucumber and yoghurt accompaniment is this sandwich version, not a prescribed national garnish.
