I had a wonderful time in Denmark trying new fishy things and fiskefrikadeller were one yummy treat I thoroughly enjoyed. By definition, Frikadeller are flat, pan-fried balls of minced meat, often likened to the Danish version of meatballs. The Danish word covers pretty much any kind of meat that has been through a blender, mixed with other ingredients and then turned into a meatball of sorts and fried on a pan. Even though they are well known here in Germany, the origin of the dish is pretty much unknown, but they are most associated with Danish cuisine – or Scandinavian cuisine in general. Through cultural exchanges, frikadeller have entered the national cuisines of many other European countries.
We can associate the term easily with what Americans know them as best: meatballs. Frikadeller however, aren’t entirely round balls and are usually sold in a variety of sizes, not to mention made from a variety of meat types. Being in Denmark, I had to try the popular favorite fish variety, the fiskefrikadeller. It’s often the first introduction a Scandinavian kid gets to fish – and it sure works! Simple, tasty, and oh so good! In Denmark, they are slightly elongated, pan-fried patties much like regular frikadeller, although this kind is normally not breaded. These delicious fish cakes are a food similar to a croquette for those of you who are familiar with them, consisting of filleted fish or any other seafood variety, and – of course – fried.
The national spread, Remoulade, is the Danes’ most popular and favorite spreading on their popular open-face sandwiches Smørrebrød and is used for boosting up the taste of seafood dishes, fiskefrikadeller, sausages, and anything else Danes eat for that matter! No matter the age, remoulade is a must for nearly every Dane, and although it was first served in the 1800’s as a French delicacy, it immediately became one of the most popular sauces at Danish dining tables, fast food eateries, and restaurants. Highly recommended! Came home to prepare a batch of my own spicy tuna frikadeller with a remoulade topping!
For the Fiskefrikadeller
- 400g of canned tuna (2 regular cans)
- 1 egg
- 1 tablespoon of chives
- 1 teaspoon of ground coriander
- 1 teaspoon of red chili peppers
- 1 tablespoon of grated ginger
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of almond flour
- 1 tablespoon of all-purpose flour
- Salt & pepper, to taste
Easy peasy: in a large food processor, add all the ingredients in. Blend thoroughly and make sure to whip it up as much as possible. The secret to the fluffiness of frikadeller (versus the regular compacted meatball variety) is to blend thoroughly and whip the mixture by incorporating enough air into it. This will make all the difference when you bite into the fried frikadeller!
With a tablespoon, form a small patty – you’ll need to flour your hands, and truth be told, the mixture will be a little sticky, but work with it! You’ll get it done! In a non-stick, hot pan, add about 2 tablespoons of olive oil per batch and add the frikadeller, one by one. Cook until golden brown on both sides. Add with a dollop of remoulade on top and lemon on the side!