Fish Balls with Dill Puree and Cold-Smoked Pike Roe
recipe

Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 500 g pike fillet
- 1 dl panko breadcrumbs
- 1 dl cream
- 1 egg
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh dill, chopped
- 200 g dill puree
- 100 g cold-smoked pike roe
- Oil for frying

Instructions:

1. Remove the skin and bones from the pike. Cut the fish into small pieces.
2. In a blender, combine the pike pieces, cream, egg, salt, black pepper, and dill. Blend until smooth.
3. Shape the mixture into small balls and roll them in the panko breadcrumbs.
4. Heat oil in a deep frying pan. Fry the fish balls until golden brown, about 3-4 minutes.
5. Prepare the dill puree by blending the dill with boiled potatoes. Add salt to taste.
6. Serve the fish balls with the dill puree and cold-smoked pike roe on the side.

Nutritional Information (per serving):

- Calories: 350
- Protein: 25 g
- Fat: 20 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Sodium: 600 mg

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