If you prefer to serve fish balls called Fiskefarse, just change a small part in the recipe:
Prepare the fish mixture in the blender as described for the Fiskepudding. Now chill the pureed fish in the mixing bowl for half an hour and then roll about 1 tablespoon of the fish in your hands at a time. You'll be able to form around 60 balls (1" diameter). Refrigerate the balls until they are ready to cook.
Poach these Fiskefarse balls by dropping them into 3 or 4 inches of slightly simmering saltwater for 2 minutes or until firm to the touch. Scoop them out with a slotted spoon and drain them. Fiskefarse goes great with soups!
