An easy, satisfying sandwich with Danish fish cakes (fiskefrikadeller), herb dressing and pickled red onions.
A great way to use up leftover fish cakes and give them a fresh twist.
A fish cake sandwich is perfect for a light lunch, a quick dinner or a packed lunch.
I have used my fish cakes with vegetables (linked in the recipe card), but you can also try this recipe with classic pan-fried fish cakes – click here.
Danish fish cake sandwich
Recipe for easy, tasty sandwiches with Danish fish cakes (fiskefrikadeller), herb dressing and pickled red onions.
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Ingredients
- 6 fish cakes – click here for the recipe
- 4 sandwich rolls
- 1/4 cucumber, sliced
- Salad leaves, – mixed leaves, lamb’s lettuce or similar
- Spring onions, finely sliced
- Pickled red onions – click here for the recipe
Herb dressing
- 150 ml crème fraîche
- 1 tbsp mayonnaise
- 1 1/2 tbsp finely chopped herbs, e.g. dill and chives
- 2 tsp lemon juice
- 1/2 tsp Dijon mustard
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp sweet paprika
- Salt and pepper
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Method
- Mix the ingredients for the dressing and season to taste with salt and pepper.Set aside.
- Warm the fish cakes and the sandwich rolls.*The sandwich can also be served cold in a packed lunch.
- Spread the rolls with herb dressing, top with a handful of salad leaves, cucumber slices, 1 1/2 fish cakes and pickled red onions, and finish with the top half of the roll.
Nutrition
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