Tacos with homemade Danish fish cakes (fiskefrikadeller) packed with herbs and vegetables, – herb dressing and pickled red onions.
Nordic fish tacos, – yes, that is the name this recipe ended up with. The flavour is mild, simple and fresh, – proper summer food in the prettiest colours. That said, – the recipe was developed on a cold February day, so Nordic fish tacos can be served all year round.
Tacos with fish, – a lovely new way to serve fish cakes, – and a sure hit with the youngest members of the family too.
The fish cakes have grated carrot and courgette and a good handful of herbs mixed in, – they are juicy, full of flavour and very moreish. If you only have carrot, or only courgette, – just use the one kind; it doesn’t make much difference.
Fish tacos are delicious, and here they have been given a proper “Nordic twist”. Serve them for lunch or dinner, – perhaps with a bowl of chips on the side.
I hope you will give the recipe a try.
Nordic fish tacos
Ingredients
Fish cakes with vegetables and herbs
- 900 g fresh fish mince – I used guldlaks (greater argentine, a mild white fish) Plain, unseasoned fish mince from a mild white fish; ask your fishmonger, or blitz skinless cod or haddock fillets in a food processor
- 1 onion, finely chopped
- 150 g vegetables, coarsely grated – I used carrot and courgette
- 1 handful parsley, finely chopped
- 1 handful dill, finely chopped
- 2 eggs
- 2 tbsp plain flour
- 1 1/2 tsp salt
- Freshly ground black pepper
- Butter and oil, for frying
Herb dressing
- 300 ml crème fraîche
- 2 tbsp mayonnaise
- 3 tbsp finely chopped fresh herbs, e.g. dill, chives and parsley
- 1 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp sweet paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper
To serve
- 12 mini tortillas
- Lamb’s lettuce or other salad leaves
- Spring onions, finely sliced
- Pickled red onions – click here for the recipe
- A few fresh herbs or microgreens (optional)
Method
Herb dressing
- Mix the ingredients for the dressing, season to taste with salt and pepper and keep it in the fridge until you are ready to serve.
Fish cakes with vegetables and herbs
- Mix the fish mince with the onion, grated vegetables, finely chopped herbs, eggs, flour, salt and plenty of freshly ground pepper.*It is important to check that the fish mince is plain and has not already had other ingredients added.*The vegetables contain a good amount of liquid, so check that the consistency is as it should be (soft but still firm enough to hold its shape) , – and otherwise add a splash of milk. That was not necessary with my mixture.
- Melt a generous knob of butter with a splash of oil in a frying pan over medium heat.
- Shape the fish cakes with a spoon, – by hand or however you prefer. Place them in the pan, press them lightly flat and fry until golden on both sides.
Nordic fish tacos
- Warm the tortillas as described on the packet.
- Spread dressing over the base of each tortilla and top with a small handful of lamb’s lettuce.
- Halve the fish cakes, place 2 halves in each taco and drizzle a little extra dressing over the top.
- Top with pickled red onions, spring onions, freshly ground pepper and a few fresh herbs or microgreens, if you like.
Nutrition
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