Nordic fish tacos

Recipe for fish tacos with Danish fish cakes (fiskefrikadeller), herb dressing, pickled red onions and salad leaves.

This recipe is based on 2 tacos per person for 6 people, - or 3 tacos per person for 4 people.

Course Lunch, Main course

Cuisine Danish

Nøgleord Easy dinner, Fish tacos, Nordic food

Total Time 35

Servings people

Calories 358kcal

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

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.

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.

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.