Traditional Norwegian Fiskeboller (Fish Dumplings, Rural Recipe)
Fiskeboller are iconic fish dumplings from Norwegian cuisine. Made with white fish (like cod or haddock), eggs, milk, and a bit of flour, they were a staple of coastal families, especially in rural areas.

Unlike the modern, smooth, and uniform versions found in cans, this homemade recipe retains a rustic texture, sometimes slightly rough, with a strong fresh fish flavor.

Traditionally, fiskeboller were poached in water or milk and then served with steamed potatoes, boiled vegetables, and, starting in the 20th century, a simple white sauce. It’s modest, nourishing food deeply rooted in Norwegian culinary heritage.

For 4 to 6 servings
Ingredients
For the dumplings:

• 500 g fresh white fish (cod, haddock, pollock), skinless and boneless

• 1 grated or finely chopped onion

• 2 tbsp wheat flour

• 2 eggs

• 150 ml milk (or a milk + water mixture)

• ½ tsp salt

• White pepper

• A pinch of nutmeg (optional)

For poaching:

• 1 liter salted water or lightly salted milk

• 1 bay leaf (optional)

Preparation

1. Prepare the fiskeboller mixture:
   Cut the fish into pieces.
   Blend roughly with the onion, eggs, flour, milk, salt, and pepper.
   The texture should be soft but not runny. There can be small pieces of fish (rustic).
   Let rest for 15 minutes.

2. Shape the dumplings:
   Wet your hands or use two spoons to shape oval or round balls of about 30–40 g each.

3. Cook in simmering liquid:
   Bring the salted water (or milk) to a simmer in a large pot.
   Add the bay leaf if using.
   Drop the dumplings in without overcrowding, cooking for 8 to 10 minutes until they rise to the surface and are firm.
   Drain with a slotted spoon and keep warm.

Sauces to choose from
Option 1: Classic White Sauce (modern)

• 30 g butter

• 30 g flour

• 400 ml milk

• Salt, white pepper

• A dash of lemon juice or a little nutmeg

Common variant: add ½ tsp mild curry powder to the sauce.
Melt the butter, add the flour, and mix well. Gradually pour in the milk while whisking to get a smooth sauce. Season. Warm the dumplings in the sauce for a few minutes before serving.

Option 2: Rustic Original Sauce (rural version)
Choose one of these three simple methods:

• Reduced broth: after cooking, reduce the poaching liquid over high heat for 5–10 minutes to concentrate the flavors. Serve the dumplings with a little broth and bread or potatoes.

• Thickened milk: take some of the cooking milk and reduce over low heat until it coats the spoon.

• Melted butter: simply melt good farmhouse butter and pour it over the hot fiskeboller.

Traditional Rural Side

• Steamed potatoes

• Boiled or mashed carrots

• White sauce over the dumplings

• Rye bread slices (optional)

Historical Notes
No stale bread in traditional Norwegian fiskeboller: unlike some recipes from southern Europe, the binding agent here is flour and eggs.
Fiskeboller were often made with leftovers from fresh fish from local catches, especially in coastal areas.
The white sauce was widely adopted in the 20th century, but earlier generations sometimes served fiskeboller with just broth, melted butter, or thickened milk.