Mormor's Fish Cakes

Mormor’s fish cake recipe brings back delicious memories of a weekly Norwegian ritual

Food + Styling + Photography by Paul Lowe

When I was a kid, trucks drove around the town selling groceries. There was the grocerytruck, the meat truck, and the fish truck. Whenthe trucks came by, all the housewives wouldgo outside to do the shopping — it was thesocial event of the week.

Mormor especially loved the fish truck,because they had amazing fresh fish. AndI loved the fish truck, because that meantMormor would make her fabulous fish cakes.She would pick the best-possible white fish, likecod or haddock. Then, back in the kitchen, wewould chop the fish by hand until fine and mix itwith lemon zest, dill, and spices.

Mormor would fry the cakes in her belovediron skillet — the same skillet she’d had sinceshe was 18 years old. “All the flavor is in thisskillet,” she would say. I always got the firstfish cake out of the pan. Nothing made mehappier than that fresh, warm, juicy patty. Weate fish cakes for lunch or dinner, always witha cucumber salad, boiled potatoes, meltedbutter, and a wedge of lemon on the side.

Mormor’s Fish Cakes

SERVES 4

21 ounces fresh cod or haddock fillet, boneless and skinless (frozen will not work as well)

1 teaspoon salt

1/2 cup heavy cream

2 tablespoons potato starch

2 tablespoons dill, chopped

zest from 1 lemon

pepper

butter

1. Use a sharp knife and finely chop the fish. Place in a bowl.

2. Add salt, cream, potato starch, dill, lemon zest, and pepper.

3. Mix well and leave in the fridge for 30 minutes.

4. Heat the butter in a pan and shape the mixture to 8 fish cakes.

5. Cook them about 3 minutes on each side. Serve with cucumber salad, boiled potatoes, lemon, and melted butter.