It may seem perverse to come back from holiday and attempt to recreate dishes that you didn’t even try whilst there, but that is exactly what I’ve done this week. I saw these fishcakes for sale in Bergen, and I really wanted to try them, but I didn’t because my penny pinching reflexes kicked in and I couldn’t bear to part with £££s for them.
On another note, I’ve been lusting after newly published cookbooks recently, but for before-said miserly tendencies I’ve made a resolution to revisit cookbooks that I currently own but never use instead. So I was reading Elisabeth Luard’s ‘European Peasant Cookery’ (which is a great hulk of a book, which I put on my birthday list 7 years ago, received and then promptly ignored) and one of the first recipes in the book was for Norwegian fish cakes, or fiskekaker. This tweaked my interest having been in Norway recently and I decided to try making them.
I wish I had tried the authentic version to compare them with, but what I can say is that mine (or rather Elisabeth’s) were delicious in a subtle, comforting way – almost like nursery food. I make fish cakes a lot but these are refreshingly simple with fish being the star of the show. Unsurprisingly my children loved them and I think they will become a regular feature on our weekly menu.
Fiskekaker (Norwegian fish cakes)
From Elisabeth Luard’s ‘European Peasant Cookery’
Makes about 12
- 500g of filleted white fish (haddock or cod will do but make sure it’s as fresh as possible)
- 1 small cooked potato, mashed, or 1 tablespoon of flour
- 6 tablespoons of single cream or full cream milk
- 1/2 a teaspoon of freshly grated nutmeg
- 1/2 a teaspoon of sea salt
- A good grinding of white pepper
- Butter for frying
Skin the fish and remove any pin bones. Roughly chop the fish flesh and pound this either with a pestle and mortar (hard work but traditional) or finely mince in a food processor. Stir in the potato, cream and seasoning. Beat until you have a smooth doughy mixture.
Melt a good dollop of butter in a frying pan and heat to medium.
Using a dessert spoon dipped in water, scoop out a spoonful of the fish mixture and add it to the pan. Press it down with the back of the spoon. Alternatively shape into small cakes with wet hands. Continue until the pan is full. Brown on one side before flipping over to cook the other, about 5 minutes on each side. Keep warm in a low oven while you cook the others.
I served mine with dill butter, a beetroot salad and rice. More traditional would be to eat them just for themselves or with boiled potatoes.