National Dish Norway: Herring Fishcakes (Recipe)
In this article
Few dishes capture Norway’s seafaring soul quite like Sildekaker — plump little fishcakes made from fresh herring, fried until the outsides turn crisp and golden while the centres stay tender and juicy. They are honest, unfussy food, born of a coastline where the catch of the day has shaped the cooking for centuries. Serve them as a main course with potatoes, or pile them onto a buffet table and watch them disappear.
About Herring Fishcakes
Sildekaker, known in English simply as herring fishcakes, are a traditional Norwegian dish built around tender herring. These flavourful cakes are not only a fixture of the Norwegian kitchen but also a taste of the country’s maritime culture. Using fresh, locally landed ingredients turns Sildekaker into something genuinely special on any table. Whether served as a main course or as part of a spread, they are versatile and enormously popular — much like their close cousin, Fiskekaker.
Ingredients (serves 1–2)
- 300g fresh herring, filleted
- 1 small onion, finely diced
- 1 egg
- 2–3 tablespoons breadcrumbs
- Salt and pepper, to taste
- 2–3 tablespoons vegetable oil, for frying
- Fresh parsley, to garnish
Shopping for the ingredients
When shopping for Sildekaker, the freshness of the herring matters more than anything else. Head to a local fish market or a fishmonger you trust. Look for herring with glossy skin and a clean, fresh sea smell. The remaining ingredients are available in any supermarket, but good-quality breadcrumbs and genuinely fresh herbs are what give the cakes their edge.
Preparing the dish
Preparation for Sildekaker is simple and straightforward. Begin by filleting the herring and cutting it into small pieces. Combine it in a bowl with the finely diced onion, the egg and the breadcrumbs. Season with salt and pepper and mix thoroughly until you have a mouldable mixture. Let it rest briefly so the flavours have time to settle and mingle.
Step-by-step instructions
- Fillet the fresh herring and cut it into small pieces.
- In a bowl, combine the herring, onion, egg and breadcrumbs and mix well.
- Season with salt and pepper, then let the mixture rest.
- Heat the vegetable oil in a frying pan and add the mixture in small portions.
- Fry the Sildekaker on both sides until golden brown.
- Drain on kitchen paper and garnish with fresh parsley.
Gluten-free / lactose-free version
For a gluten-free version of Sildekaker, simply use gluten-free breadcrumbs, which are stocked in most supermarkets. Choose a good-quality vegetable oil for frying so that no animal fats sneak in. Keeping the dish lactose-free is easy too: leave out any dairy products and reach for plant-based alternatives where a recipe calls for them.
Tips for vegans and vegetarians
To create a vegan version of Sildekaker, swap the herring for a mixture of chickpeas, peas or even lentils. Combine these with spices, onion and breadcrumbs. Instead of egg, a simple flaxseed and water mixture makes an excellent binder. These alternatives give a tasty, creative take on the original that non-vegan guests are likely to enjoy just as much.
More tips and tricks
If you want to push the flavour of your Sildekaker further, experiment with different herbs and spices in the mixture. Dill is a natural partner to fish and can be used exactly as you would parsley. A little garlic adds welcome depth as well. Above all, take care not to overcook the cakes — a short fry keeps the texture tender rather than dry, a principle that also serves you well with Klippfiskboller.
Adapting the recipe to your taste
Sildekaker adapt readily to personal preference. For a bit more heat, add paprika or a pinch of chilli; for a gentler result, simply leave the spices out. You can also work with different types of fish to discover new flavours altogether. Experimenting with the sides you serve alongside is another easy way to make the dish more interesting.
Ingredient substitutions
If fresh herring is not available, other fish work well — mackerel or tuna both make fine substitutes and bring their own character to the cakes. For a plant-based option, cooked sweet potatoes combined with chickpeas give a satisfyingly rich texture. The frying fat can be varied too: olive oil or coconut oil are both flavourful alternatives.
Drink pairing ideas
The ideal drink with Sildekaker is a crisp, lively white wine, which complements the aromas of the pan-fried fish beautifully. A light beer — a lager or pilsner — is another sound choice that sits well alongside the cakes. For an alcohol-free option, try a fruity lemonade or an unsweetened iced tea. Whatever you pour, aim for something that highlights the freshness of the fish.
Serving and presentation ideas
An attractive presentation lifts the whole Sildekaker experience. Serve the cakes on a large platter, garnished with fresh dill or parsley. Add a few lemon wedges so guests can season the fish exactly as they like. A crisp salad on the side brings colour and makes the plate look as appetising as it tastes, and a spoonful of Sildesalat alongside carries the herring theme right through the meal.
A bit of history
Sildekaker have their origins in traditional Norwegian cuisine, where herring has always played a central role. Centuries of fishing culture made dishes like this a permanent fixture of Nordic cooking. With herring sourced from countless stretches of coast and prepared in an endless number of regional variations — from plain Sild to pickled preparations — Sildekaker are a fine example of just how varied this maritime tradition is. Making fishcakes is a craft, passed down from one generation to the next.
More recipe ideas
Summary: Herring Fishcakes
In short, Sildekaker are a delicious and versatile Norwegian classic — easy to prepare and an excellent option for any gathering. With fresh herring, a well-seasoned mixture and a crisp golden crust, this dish has every chance of becoming the highlight of your next meal. Explore the variations, adjust the recipe to your own taste, and bring a piece of Norway to your table. Let it inspire you, and enjoy these tender fishcakes with family and friends.
