Legendary Dishes | Fiskibollur (fish balls)


This mixture does not need heavy seasoning but we decided we wanted the depth of flavour that comes with white pepper, so we added a teaspoon instead of the usual pinch.

  • 700 g fish fillets of cod, haddock, pollack, salmon, whiting, skin removed, chopped
  • 150 g onions, chopped small
  • 125 ml milk
  • 2 eggs, small
  • 90 ml water (optional)
  • 75 g potato starch / white flour
  • 30 g butter / vegetable oil, for frying
  • 1 tsp / pinch white pepper
  • Salt, pinch

Combine the fish, onions and milk in a food processor, blend for a few seconds. Add the eggs, blend into a homogenous mixture. Fold in the flour or potato starch and seasonings.

Refrigerate for two hours.

Shape into balls with two tablespoons for large balls, two teaspoons for small balls.

There are two methods for the large balls, fry and bake or fry and poach.

For the fry and bake, preheat oven to 160°C, fry in butter or oil until golden brown. Finish in oven for 10 minutes.

For the fry and poach, fry in butter or oil until golden brown, add water, remove from heat, leave to steam for a few minutes.

For the small balls put butter and oil in the frying pan, bring up the temperature to medium-high, fry until golden brown.

Serve with boiled potatoes.