How long do the balls cook?

They simmer for 15 minutes or until cooked through.

What is served with them?

Melted butter, preferably with snipped chives, or pork fat.

Saithe balls

Saithe balls: scraped saithe, raw potatoes and onion are ground twice, mixed with salt and grain flour, shaped into egg-sized balls and simmered in salted water for 15 minutes, served with melted butter and chives. From Erken's Big Cookbook (1949), p. 124.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 124 (falt i det fri)

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About the dish

A thrifty fish ball where raw potatoes stretch the fish. The book suggests melted butter with chives, or pork fat, with it.

How to make it

1
Grind the mixture
Grind the cleaned, scraped fish, the sliced raw potatoes and the onion twice.
2
Work the dough
Add salt and flour and work the dough well for about 45 minutes.
3
Shape and boil
With a tablespoon dipped in cold water, shape into egg-sized balls. Add them one by one to boiling salted water and simmer for 15 minutes, or until cooked through.
4
Serve
Serve with melted butter, preferably with finely snipped chives, or with pork fat.

Changes from the original

'x spiseskje gressløk' is read as 1 tbsp. Measures are converted to kg, tbsp and minutes. Pork fat is kept as an alternative serving.

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Frequently asked questions

How large should the balls be?: About the size of an egg.
How long do the balls cook?: They simmer for 15 minutes or until cooked through.
What is served with them?: Melted butter, preferably with snipped chives, or pork fat.

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