Cultural background

  • Population 5,770,000 people
  • København (Copenhagen) is the capital of Denmark.
  • People in Denmark speak Danish, English and German.
  • Denmark is coastal lowland.
  • There is a Monarchy
  • The land is democratically ruled
  • The main religion is Christianity. In Denmark, there is freedom of religion.
  • It is told that the Vikings originate from Denmark
  • Hans Christian Andersen is a Danish famous author who has written some amazing art fairy tales e.g. The Little Mermaid

Culinary information

Serve the classic fish cakes with pointed cabbage salad and rye bread, remoulade and lemon The dish is for four persons and takes about one hour to prepare.

Fish cakes Ingredients:

  • 500 g chopped fish meat
  • 1 dl wheat flour
  • 2 eggs
  • 1½-2 dl milk
  • salt and pepper
  • 2 tablespoons olive oil or butter for frying

Pointed cabbage salad Ingredients:

  • 200 g pointed cabbage
  • 100 g of feta cheese
  • 1 tablespoon apple vinegar
  • 1 tablespoon of olive oil
  • salt and pepper

Remoulade Ingredients:

  • 1 cucumber
  • ½ teaspoon of salt
  • ½ cauliflower
  • 200 g carrots
  • 1 small onion
  • 1 dl mayonnaise
  • 2 dl of yogurt natural
  • 2 tsp curry
  • 1 teaspoon of apple vinegar

Ingredients for serving:

  • Rye bread
  • Lemon

Kitchen utensils:

  • Knife
  • 3 Bowls
  • Electric whip
  • Stirring ladle
  • Chopping boards
  • Pan


One hour and a half for the whole meal.

Fish Cakes

  1. Bring the minced fish meat to a large bowl.
  2. Bring the flour and stir it with an electric whip.
  3. Add one egg at a time and whip them in the minced fish.
  4. Stir the milk for a little while, until the minced fish is soft but still so firm that it can be formed into fish cakes.
  5. And season with salt and pepper
  6. Heat a pan on the stove and add some butter or oil. Form small meatballs in your hand with a spoon. Put them on the pan with a nice distance between them.
  7. Stir the fish cakes for 3-4 minutes on each side at mild to medium heat.
  8. Serve the fish cakes on a dish with lemon wedges to squeeze on the fish cakes.

Pointed cabbage salad

  1. Cut the pointed cabbage into shreds, rinse the cabbage shreds and sling them free of water or let them drip into a sieve. Dip them dry with a clean cloth.
  2. Place the shred cabbage in a bowl.
  3. Crush the Feta over.
  4. Dip with oil and vinegar and sprinkle with salt and pepper and serve.


  1. Rinse the cucumber, cut it into small tern and place it in a sieve.
  2. Sprinkle the cucumbers with salt and let them draw for 10 minutes in the sieve.
  3. Rinse the cauliflower and cut it into small pieces.
  4. Peel the carrots and chop them into tiny terns.
  5. Turn the cucumber free of salt and moisture in your hands.
  6. Peel the onion and chop it finely.
  7. Mixed onion with cauliflower, carrots, and cucumber in a bowl.
  8. Add mayonnaise, yogurt natural, curry, and vinegar and stir well together.
  9. Season with salt and pepper.
  10. Serve it to the fish cakes.
  11. And put rest of the remoulade cold in a closed container until you need it again.


Cut 4 slices of rye bread and toast them if necessary on a toaster.


In this dish the fish cakes is served both with the cabbage salad, remoulade and rye bread. You could also add butter fried patatoes with parsley and garlic.

Other aspects

  • It is important to wash hands before and while cooking.
  • All vegetables must be rinsed thoroughly.
  • Always keep fish and vegetables apart when preparing the meal.
  • Use a clean knife and chopping board for fish and another clean knife and another chopping board for the vegetables.

You can keep the fish cakes for a day or two in the refrigerator.

The remoulade you can keep for four days in the refrigerator, but you must stir it to gather the yoghurt and mayonnaise when served next. The pointed cabbage salad you can keep for one day in the refrigerator.