fiskplattor

Fiskplattor is a term found in Nordic culinary contexts, primarily in Swedish usage, that refers to flat, pan‑fried fish patties. The name literally translates to “fish plates” or “fish patties” and is used to describe a dish formed from minced or finely chopped fish shaped into compact, flat portions for frying.

Preparation and ingredients commonly include white fish such as cod, haddock, or pollock, combined with a binding agent like mashed potatoes, breadcrumbs, or eggs. Seasonings typically involve onions, dill or chives, lemon zest, salt, and pepper. The mixture is formed into small round or oval patties, sometimes lightly dredged in flour, and fried in oil or butter until golden and cooked through. The patties are usually served with potatoes and a sauce or remoulade, and may be accompanied by vegetables or a simple green salad.

Regional variations exist within Nordic countries and coastal communities, where fiskplattor can be adapted to use locally available fish and binding ingredients. In some traditions, similar preparations are known by names such as fiskbiff or fish cakes, reflecting a broader family of regional fish patties that share technique and texture.

Nutritionally, fiskplattor offer a high‑protein option with varying fat content depending on the fish and preparation method. They are commonly part of a traditional meal in coastal areas and can be prepared as a quick weeknight dish or a feature in a larger seafood menu.

See also: fiskpudding, fiskbiff, fish cake, Nordic cuisine.