Breakfast fish balls

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Fet fisk – Frokoster, s. 102 (falt i det fri)

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1
Warm the fish balls
Let the fish balls heat gently in butter (or oil) for a few minutes. Season with a little salt and pepper. The balls should not brown.
2
Make the horseradish sauce
Whip the cream and stir in the mustard, beetroot vinegar and horseradish. Pour this over the fish balls.
3
Arrange
Serve the fish balls in a ring of finely chopped lettuce and peeled prawns, if you like. Sprinkle plenty of finely chopped chives over the top.

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