Icelandic Fish Balls {Fiskibollur}

I know, snigger, snigger she said fish balls.  I don’t think I’ll ever out grow my juvenile sense of humor.  Fish balls-must be a small meal…Icelandic fish balls-must be cold… Okay so I won’t give up my day job.  Evidently having 4 boys and a husband in the family has affected my funny bone.

Ball jokes aside, these gems are really tasty!  Made from a firm white fish, onion, salt, eggs and flour(s), fiskibollur is more of a croquette than a meatball. Fried in butter with a crisp shell and a light, airy yet creamy interior they are no laughing matter.  

I could eat these every day.  My fiskibollur aren’t very bolti (ball) like, actually they look more like a fish cake. I used frozen (thawed) fish, which has a lot more moisture than fresh, resulting in a looser batter.  Alas, what’s a Montana girl supposed to do, but it don’t hurt the tasting none!  

Fiskibollur is traditionally served with Kartöflur í jafningi {potatoes in white sauce} (recipe coming next).  Whenever I have Kartöflur í jafningi I always have peas (I love mixing them together)! I also like a nice cucumber dill salad, which is from the German side of my family but I’m a mutt so mutt dishes are what I make If I was fancier I guess I’d call them fusion food.

On the non-traditional side I do like to add some fresh herbs to my fiskibollur, typically parsley but dill is nice also, you could also add some minced garlic.  This recipes makes a good size amount, you could easily half it but I like to make the full recipe and freeze them.  They reheat in the oven perfectly.

Try making these smaller and serving them as an appetizer!

I finish off my fiskibollur with some Icelandic flake salt. It’s the perfect finish.

If you are interested in buying this salt, they sell it online at the Nordic Store Keep in mind it ships from Iceland. It is only $6.99 but there is an additional shipping cost.  Another flake salt can be substituted.

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