Fiskekaker — Norwegian Fish Cakes

Ingredients

• 1¼ lb White Fish, skinless, chunked
• 1 egg
• ¼ cup milk or cream
• 2 tbsp cornstarch or potato starch
• ½ tsp salt + ¼ tsp nutmeg + white pepper
• 1 chive bundle, minced
• 3 tbsp butter, for frying
• Lemon, and a quick salad, to serve

Method

1. Blitz the cold White Fish with the salt in a food processor until it turns pasty and slightly springy, about 20 seconds — the salt-first blend develops the bounce Norwegians prize.
2. Add the egg, milk, starch, nutmeg, and white pepper; pulse just until smooth and thick. Fold in the chives.
3. With wet hands, shape into plump patties — the batter is soft; a light touch and faith are your tools.
4. Fry in butter over medium heat, 4–5 minutes per side, until deep golden and cooked through (145°F, springy to the touch). Butter, not oil — browned butter is half the flavor.
5. Serve warm with lemon and salad, or do it properly Norwegian: cold, on buttered bread, tomorrow.