Fish cakes (fiskefrikadeller) are a popular topping for smorrebrod. Served on rye bread, they are typically made with cod and served with remoulade. This recipe has evolved in our home, using readily available salmon. The flavors are rich and balanced from smoked salmon, sweet onion and fiery jalapeno.
Makes 14 2-inch-diameter fish cakes
1 1/2 pounds salmon filets, skinned, pin bones removed, cut in chunks
1/4 pound smoked salmon, coarsely chopped
1 3/4 cup Panko bread crumbs, divided
2 scallions, ends trimmed, minced
1 medium jalapeno pepper, stemmed, seeded and minced
1/4 cup grated yellow onion with juices
3 tablespoons finely chopped Italian parsley or cilantro
2 tablespoons Greek-style whole milk yogurt
1 tablespoon freshly squeezed lemon juice
1 teaspoon Tabasco, or to taste
1 teaspoon freshly ground black pepper
Vegetable oil for pan frying
Lightly salted European-style butter, optional
Rye bread slices
Fresh dill sprigs
Remoulade (recipe below)
Fresh chives, finely chopped
Combine salmon filets and smoked salmon in bowl of food processor. Pulse to coarsely chop without over processing. Transfer salmon to a large bowl. Add 1/4 cup Panko breadcrumbs, scallions, jalapeno, onion with juices, parsley, yogurt, lemon juice, Tabasco and black pepper. Gently mix to thoroughly combine.
Pour remaining 1 1/2 cup Panko breadcrumbs in a shallow bowl. Scoop salmon with a soup spoon and carefully form into a plump 2-inch patty with your hands. Carefully roll salmon cake in Panko to coat. Place on platter. Repeat with remaining salmon, adding more Panko to bowl if necessary. (Patties may be formed up to 3 hours before cooking. Cover loosely with plastic wrap and refrigerate.)
Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add fish cakes in one layer. Fry, turning once, until deep golden brown and cooked through, about 3 minutes per side. Transfer fish cakes to a plate lined with a paper towel to drain; keep warm. Repeat with remaining salmon. To assemble smorrebrod, lightly butter (optional) a slice of rye bread. Arrange a few dill sprigs over butter. Place salmon cake on dill. Spoon a generous teaspoon of remoulade on top of salmon cake. Garnish with snipped chives and a lemon wedge.
Remoulade is similar to tartar sauce and used as a garnish for fried fish, fish cakes and roast beef.
Makes 1 1/4 cup
1/3 cup mayonnaise
2/3 cup creme fraiche or sour cream
2 tablespoons finely diced cornichons
1 tablespoon capers, coarsely chopped
2 teaspoons Dijon mustard
1/2 teaspoon curry powder
Combine all of the ingredients in a bowl and mix well.