Mami’s fish fingers


Serves 4
Preparation time: 3h + cooling
Difficulty level: Difficult
(not including: soy, citrus fruit, nuts)

Mami’s fish fingers are a classic which is also served today at Mami’s sister restaurant Kivi. They are successfully prepared also at home - especially when you use the ready-minced pike of S. Wallin! Fish fingers are traditionally served at Mami with remoulade, pickled beetroot and potatoes seasoned with spring onion.

Pickled beetroot

1 dl table sugar
1 dl jam sugar
3 dl white wine vinegar
300 g Lindroth’s beetroot peeled and diced

Pike loaf

500 g minced pike of Kalaliike (“fishmonger”) S. Wallin
1 egg
3 dl cream
10 g salt
white pepper

Crushed potatoes

600 g unpeeled waxy potatoes
spring onion

Remoulade sauce

1 pickled cucumber
2 dl mayonnaise
2 tbsp capers
black pepper


1 ½ dl wheat flour
2 eggs
1 ½ dl breadcrumbs
butter for frying

Put the sugars and the vinegar into a saucepan and bring them to the boil. Add the beetroot dices and simmer them until tender. Cool them and serve with the fish fingers. Put the leftover beetroots with their pickle into a clean lidded  glass jar and keep it in a fridge.

When you start making a fish loaf, make sure that all the ingredients come straight from the fridge. Put the minced pike into a food processor and start the paddle of the processor. Add the egg and pour the cream in a thin stream into the mixture. Season with salt and white pepper. Line an oblong loaf tin with film and pour the loaf mixture into it. Bake in the oven at 95 degrees till the internal temperature of the loaf is 60 degrees. This takes about an hour.

Boil the potatoes until tender. Crush them a little with a fork and add butter and the spring onion in small pieces.

Chop the pickled cucumber into small pieces and mix them with the rest of the remoulade sauce ingredients.

Cut slices from the cooled pike loaf and divide them into three parts or into sticks of the size you want. Put wheat flour on a plate, eggs that have been whipped a little on another plate and breadcrumbs on another plate. Roll the fingers first in the wheat flour, then in the egg and finally in the breadcrumbs. Fry them in abundant butter.

See other recipes created for Kalaliike S. Wallin​

Further information