Kalla Torskkakor

Introduction

Kalla Torskkakor, or Cold Cod Cakes, is a traditional Scandinavian dish known for its flavorful yet subtle taste that highlights the quality of its primary ingredient, cod. Originating in the coastal regions of Scandinavia, these cakes are a staple in the local cuisine and are enjoyed cold, making them perfect for smorgasbords or as a refreshing appetizer in warmer months. These cod cakes are celebrated not only for their taste but also for their role in bringing communities together during the fishing season.

Ingredients

• Cod - 500g, skinned and boned
• Potato - 200g, boiled and mashed
• Egg - 1 large, beaten
• Onion - 1 small, finely chopped
• Parsley - 2 tbsp, chopped
• Dill - 1 tbsp, chopped
• Breadcrumbs - 50g
• Butter - 2 tbsp, for frying
• Salt - to taste
• Pepper - to taste
• Lemon - wedges, for serving

Preparation

Step 1: Preparing the Cod

Begin by preparing the cod. Ensure it is fresh and has been properly skinned and boned by your fishmonger. Pat it dry with a paper towel to remove excess moisture, as this will help in achieving the right texture for the cakes.

Step 2: Mixing Ingredients

In a large mixing bowl, combine the prepared cod with the boiled and mashed potatoes. Add the beaten egg, chopped onion, parsley, and dill. Mix these together until you have a homogenous mixture. Season the mixture with salt and pepper to taste.

Step 3: Shaping the Cakes

Once the mixture is ready, use your hands to shape it into small patties, each about the size of your palm. Make sure they are not too thick to allow even cooking.

Cooking Process

Step 4: Coating the Cakes

Place the breadcrumbs on a plate and carefully coat each patty by gently pressing them into the crumbs on both sides. This will give a nice crispy exterior once fried.

Step 5: Frying the Cakes

In a large frying pan, melt the butter over medium heat. Once the butter is hot and stops foaming, carefully add the cakes in batches, avoiding overcrowding the pan. Fry each side for about 4-5 minutes or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning. For precise timing, consider using a cooking timer.

Step 6: Cooling

Once all the cakes are cooked, transfer them to a plate lined with paper towels to absorb excess oil. Allow them to cool completely before serving, as they are traditionally enjoyed cold.

Serving Suggestions

Cold cod cakes are perfect when served as part of a smorgasbord. Pair them with crisp rye bread, a dollop of sour cream, and a sprinkle of fresh dill. Accompany with a squeeze of lemon juice for additional freshness. These cakes also go well with a side of pickled vegetables or a simple green salad with vinaigrette.

Enjoy the Kalla Torskkakor as a delightful appetizer, a light main course, or a substantial snack. Their delicate flavor and refreshing quality make them a versatile dish for many occasions.