retterne

Retterne are a type of food commonly found in Scandinavian cuisine, particularly in Denmark. They are essentially a Danish take on a fish cake or fritter. The core ingredients typically include white fish, such as cod or haddock, which is then flaked and mixed with mashed potatoes. Other common additions can be finely chopped onion, herbs like parsley or chives, and sometimes a binding agent like egg or flour. The mixture is shaped into patties or small cakes and then pan-fried in butter or oil until golden brown and cooked through.

The texture of retterne is usually soft on the inside due to the potato and fish, with a slightly crisp exterior from the frying process. They are versatile and can be served as a main course, often accompanied by remoulade sauce, boiled potatoes, or a fresh salad. They can also be enjoyed as a lighter meal or appetizer. The preparation is relatively simple, making them a popular dish for both home cooks and in traditional Danish eateries. Their name is derived from the French word "rater," which can mean to fail or to miss, though the exact etymology linking it to this dish is not definitively established. They represent a way of utilizing leftover fish and potatoes, transforming them into a delicious and satisfying meal.