Frikadeller – Danish Meatballs with Remoulade Mayonnaise

This is both an everyday meal and festive food, a jovial Danish tradition from back then.

INGREDIENTS:

Serves four people

½ pound, 500 g of veal

7-8 ounces, 200 g suet, lard or other hard fat

3 tablespoons of wheat flour

Crushed coriander seeds

salt and pepper

1 egg

1 medium sized onion, finely chopped

¾ cup, 1 ½ dl milk

PREPARATION:

If made from veal, the meatballs will be light and very delicate. Stir the minced meat with salt, and adjust the consistency with milk.

Do like this:

Grind meat and suet through a meat grinder, and mix in spices and salt. Mix flour and eggs, and stir until the dough sticks to the side of the bowl. Mix in onion and milk and distribute it gently. Adjust with milk until you have a fairly wet mixture. Form small cakes (use a spoon to get the right size, not larger than a golf ball).

Fry them with a good lump of butter, use medium temperature in a frying pan. Make sure the balls are cooked through, and got nice and light brown.

Serve the meatballs with boiled potatoes, dill cabbage and a remoulade.

Dill cabbage 

1 white cabbage, finely sliced

water

1 handful of dill

½ cup, 1 dl full fat cream

salt

Do like this:

Boil the cabbage with some water until it collapses. Put in cream, chopped dill, and cook until the cream thickens a little. Season with salt.

Remoulade 

2 cups, 5 dl of mild oil, like sunflower oil

1-2 teaspoons of dijon mustard

1 egg yolk

4-5 gherkin, finely chopped 

2 tablespoons small pickled caper berries

Do like this:

Mix oil, mustard, egg yolk and vinegar. Whisk in the oil gradually, at first drop by drop, later more generously, until it emulsifies (thickens) into mayonnaise. Stir in gherkin and small caper berries.