This post is made in partnership with Seafood from Norway

Fish cakes are one of the most popular and iconic fish dishes in Norway. The classic version, using white fish, features a spongy patty with a smooth consistency and a hint of nutmeg. Everyone has their favorite approach, but as long as you highlight the fish, you really can’t go wrong.

For a little change, I like to swap out the white fish for vibrant salmon. Using salmon from Norway for its quality and pure taste, these fish cakes offer more flavor and richness while adding in some heart healthy omega-3 fatty acids. The process of making them is the same as a classic fish cake, so you still get the familiar spongey texture. I also like to add in dill for some added freshness. They’re incredibly flavorful and juicy, and go well with a myriad of sides and toppings – some of my favorites being garlicky mayo and strawberry salsa.

The garlicky mayo has a touch of lemon for brightness. The salsa highlights summer strawberries with red onion, cucumber, and dill for a zesty, sweet, and tangy hit. Paired with the salmon fish cakes, each bite has a burst of flavor that’s succulent and tasty.

Serve these warm as is or on top of bread with the mayo and salsa on top. Leftovers can easily be reheated or tossed into salads or wraps. The versatility of these salmon fish cakes means you can truly make these your own. They also make a wonderful meal to cook outdoors – just prepare the salmon fish cake dough at home and bring it along with everything you need to fry them outside.

Salmon Fish Cakes with Garlicky Mayo & Strawberry Salsa (laksekaker)

Makes 8 cakes

For the Salmon Fish Cakes:

• 1.1 pounds (500 g) skinless and boneless salmon from Norway
• ½ cup (120 ml) whole milk
• 1 large egg, at room temperature
• 2 tablespoons potato starch or cornstarch
• 2 tablespoons chopped fresh dill
• 1 teaspoon salt
• ¼ black pepper
• Lightly salted butter, for frying

For the Garlicky Mayo:

• ½ cup (120 ml) mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt

For the Strawberry Salsa:

• 1 pound (450 g) fresh strawberries, hulled and diced
• ½ large cucumber, diced
• ½ small red onion, diced
• 3 tablespoons chopped fresh dill
• ½ tablespoon brown sugar
• Juice of ½ lemon
• Sea salt

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In a food processor, add the salmon, milk, egg, potato starch, dill, salt, and pepper, and pulse for about 1 minute or until a rough paste forms. The mixture should be wet, yet firm with a spongy texture.

Use a large spoon dipped in warm water to scoop out some of the fish cake mixture then use your hands to shape it into a large patty. Repeat to create a total of 8 cakes.

In a large, heavy frying pan, heat the butter over medium heat. Working in batches, add a few cakes to the pan and cook, flipping as needed, 3 minutes per side or until both sides are golden brown. To test the cakes, press on the center with your finger; it should be firm to the touch. Repeat with the remaining cakes.

For the garlicky mayo, in a small bowl, combine the mayonnaise, garlic, lemon juice, and salt.

For the strawberry salsa, in a medium bowl, add the strawberries, cucumber, red onion, dill, brown sugar, and lemon juice, and gently fold to combine. Season with sea salt.

Serve the salmon fish cakes warm with the garlicky mayo and strawberry salsa.