Scandinavian-Style Fish Cakes

If you live by the ocean, chances are there is a fish cake tradition floating about. New England, New Orleans, San Francisco, Seoul, Dan Nang or Cornwall… just about every culture has its own version of the fish cake. 

In the mostly water-bound reaches of Scandinavia, this is no exception. Fiskekaker is a true Scandinavian meal, an everyday dish symbolic of the seafood-heavy Nordic diet. But what if you live in the Midwest, as I do? While you won't find haddock or cod in this recipe, you will find potatoes and white-flesh freshwater fish. I chose Missouri River paddlefish for this recipe; it’s firm and fatty, resembling ocean fish. I have found it tastes quite close to tuna.

If paddlefish meat is not accessible, I suggest catfish, but any white-fleshed fish will work just fine. The beauty of this dish is that it's also fantastic with fish that you may not want to eat otherwise, such as carp, drum or bass. The seasonings in the recipe are merely suggestions; flavor your fish cakes with any herbs and spices you like.

For the full recipe, visit World Fishing Network online: http://www.worldfishingnetwork.com/recipes/post/scandinavian-style-fish-cakes-recipe

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