National Dish Iceland: Fiskibollur (Recipe)
In this article
Meet Fiskibollur, Iceland’s beloved fish balls — juicy on the inside, beautifully crisp on the outside and full of gentle North Atlantic flavour. Made from fresh white fish, soft bread and a generous handful of dill, they are the kind of unfussy home cooking that has fed Icelandic families for generations. Serve them hot from the pan with a sharp dip and you have a supper that any fish lover will happily come back for.
About Fiskibollur
Fiskibollur, the delicious Icelandic fish balls, are a genuine highlight of the island’s kitchen. The dish brings together fresh fish and fragrant seasonings, carrying the distinctive taste of the North Atlantic straight onto the plate. The balls are traditionally made with whatever fish the day’s catch offers, which makes them wonderfully versatile and easy to adapt. Whether for a relaxed evening meal or as a warm snack for guests, fiskibollur are always a hit and never fail to raise smiles around the table.
Ingredients (serves 1–2)
- 250 g fresh fish (cod or haddock, for example)
- 100 g white bread, crusts removed
- 1 small onion, finely chopped
- 1 egg
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- Oil for frying
Shopping for the ingredients
If you want to make fiskibollur, the choice of ingredients makes all the difference. Start with fresh fish of genuinely good quality: the flesh should be firm and the smell clean, never sharp or sour. The white bread matters too, since it gives the balls their light, tender consistency. Ask at your local fishmonger or at the supermarket counter what has come in most recently — the same rule of thumb that serves you well when buying fish for a Fiskisupa.
Preparing the dish
Before you start cooking, it pays to have everything ready. Cut the white bread into small pieces and leave it to soak in a little water. While the bread swells, finely chop the onion and cut the fish into small chunks. These steps make the mixing far easier and give you an even result. Do not forget to chop the dill fresh, as its aroma is what rounds the whole dish off.
Step-by-step instructions
- Put the fish into a bowl and blend to a smooth, even paste.
- Squeeze the soaked bread out well and add it to the fish.
- Add the onion, egg, dill, salt and pepper, then mix everything thoroughly.
- Shape the mixture into small balls.
- Heat the oil in a frying pan and fry the balls until golden brown.
- Drain the finished fiskibollur on kitchen paper and serve.
Gluten-free / lactose-free version
For a gluten-free and lactose-free version, use gluten-free bread or quinoa flakes in place of ordinary white bread. Both give a similar texture and flavour without any noticeable compromise. If a recipe variation calls for dairy, simply reach for lactose-free cream or milk. That way anyone with an intolerance can enjoy the dish and share in the flavours along with everyone else.
Tips for vegans and vegetarians
Although fiskibollur are traditionally made with fish, there are lovely vegan alternatives too. Adults and children alike enjoy versions in which the fish is replaced by puréed vegetables or chickpeas. Add fresh herbs and spices to deepen the flavour, and use plant-based binders such as linseed or chia seeds to improve the texture. The result is a ball that holds together nicely and is every bit as tasty and nourishing.
More tips and tricks
To get your fiskibollur just right, a few small things help enormously. Make sure the oil is properly hot so the balls brown quickly rather than soaking up fat. It is also worth frying a single test ball first to check the consistency before committing the whole batch. If the balls fall apart in the pan, work a little more bread or binder into the mixture and try again.
Adapting the recipe to your taste
Fiskibollur are extremely adaptable and can be varied to suit whatever you fancy. Experiment with different kinds of fish, or add further spices to give the dish a personal signature. Swapping in other herbs such as parsley or chives changes the character of the balls entirely, much as it does in a plate of Plokkfiskur. Let your imagination lead and discover your own perfect combination for this traditional Icelandic dish.
Ingredient substitutions
If certain ingredients are not to hand, there are creative alternatives. Instead of fresh fish you can use tinned fish such as tuna or salmon, which works surprisingly well. For a vegetarian version, puréed pulses come close to the same satisfying mouthfeel. When it comes to the bread, gluten-free options make the balls suitable for anyone avoiding gluten.
Drink pairing ideas
A wide range of drinks suits fiskibollur and rounds out the eating experience. A crisp lager or a light white wine harmonises beautifully with the savoury flavour of the balls. If you prefer something alcohol-free, try a homemade lime and mint soda or a refreshing iced tea. These drinks provide a bright counterpoint to the fried fish and make the meal that much more enjoyable.
Serving and presentation ideas
Presentation can lift the whole impression of the dish. Serve the balls on a colourful plate with fresh herbs and a side of salad or a well-seasoned sauce. A dip such as remoulade or tzatziki adds another layer of flavour — the same trick that makes Fiskibollur Med Remuladi so appealing. Decorative touches like lemon slices or edible flowers finish the plate off and make it look genuinely inviting.
A bit of history
Fiskibollur are an important part of Icelandic food culture and reflect the country’s maritime way of life. For centuries, people in Iceland have drawn on the abundance of the sea and turned the freshly landed catch into countless dishes. Fish balls are not only practical, being quick and simple to make, but also a fine way to enjoy the many species the surrounding waters provide. That tradition is handed down from one generation to the next and shows just how closely culture and cooking are bound together in Icelandic cuisine.
More recipe ideas
Summary: Fiskibollur
In short, fiskibollur are a delicate and versatile speciality of the Icelandic kitchen, built from simple, fresh ingredients. The preparation is straightforward and adapts easily to different tastes and dietary needs. Whether you keep to the traditional method or try an inventive variation, these little balls promise a fine eating experience. Let the flavours of Iceland tempt you and give this dish a go in your own kitchen.
