Danish · Denmark
Danish Fish Cakes with Tomato Mackerel and Rye Bread
A traditional Danish dish featuring crispy fish cakes served on rye bread with mackerel in tomato sauce.
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Mix fish fillets, breadcrumbs, egg, dill, and flour to form a batter.
- Form the mixture into 4 oval fish cakes.
- Heat butter in a skillet and cook fish cakes until golden brown on both sides.
- Spread mackerel in tomato sauce on rye bread slices.
- Place fish cakes on top of the mackerel and rye bread.
- Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.
More recipes to try
Danish Smørrebrød with Fermented Rye Bread and Chicken Salad
A traditional Danish smørrebrød featuring a tangy fermented rye bread with tartar and chicken salad.
Danish Frikadeller with Rye Bread and Celeriac Remoulade (Slow-Fermented Dough)
A hearty Danish meal featuring meatballs served with rye bread and a tangy celeriac remoulade, with a slow-fermented rye bread for enhanced flavor and texture.
Cucumber and Dill Danish Rye Bread with Cheese and Cucumber
Extra cucumber and fresh dill enhance the refreshing qualities of the rye bread.
Danish Beef Frikadeller with Rye Bread and Pickled Cucumbers
A simple and traditional Danish dish of meatballs with rye bread and pickled cucumbers.
Danish Smørrebrød with Haddock, Fish Balls, and Tartar Using a Cold-Pressed Fish Patty
A traditional Danish smørrebrød with a unique twist, using a cold-pressed fish patty instead of fried haddock, along with fish balls and tartar sauce on rye bread.
Danish Anchovy Rye with Fermented Rye Dough and Pickled Tomatoes
A traditional Danish open sandwich with anchovies, romaine lettuce, and pickled grape tomatoes on rye toast made from naturally fermented rye dough, with Dijon mustard and olive oil.