Fjord Classic · Fish Cakes
Fiskekaker
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Norway's beloved fish cake owes its soft, bouncy texture to a very unglamorous trick — pureeing raw fish with ice-cold water and potato starch until it turns into a smooth paste.
White fish is blended into a smooth paste with potato starch, milk, and seasoning, shaped into patties, and pan-fried until golden. Oslo's fish markets and food halls, like Mathallen, sell them hot with remoulade or creamed peas.
Why it's made this way: Coastal fishing families needed a way to use up smaller or less prized fish, and grinding it into a paste made an affordable, filling dish that kept well.
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