Ingredients for the sauce:
Clean and finely chop the dill and onions. Wash the cucumber, cut in half lengthwise and sow with a spoon. Cut the cucumber flesh into thin cubes.
Wash the lemon in hot water, grate the peel and squeeze the juice. Reserve 1 splash of juice for the Fiskbullar. Mix the lemon juice and peel with the sour cream, the cucumber cubes and the herbs and season with salt, pepper and sugar. Cool until ready to serve.
Ingredients for pizza puree:
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Peel the spring onions and cut into rings. Saute in a saucepan with the butter over medium heat for about 5 minutes. Add the peas and bring to a boil. Separate a few peas for garnish. Clean the remaining peas in the pot, add the sour cream and season with salt and pepper. If you like, push the dough through a fine sieve.
Ingredients for fish balls:
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Clean, debone and roughly cut the fish fillet. Chop in a food processor and place in a bowl. Clean and finely chop the herbs (chives, dill and parsley). Mix the egg and herbs with the fish. Roughly grate or finely chop the loaf / white bread and add enough to the fish so that the mixture is easily formed. Season generously with salt, pepper and 1 drop of lemon juice.
Form balls out of the mixture with wet hands. Heat plenty of oil in a pan and fry the balls over medium heat until golden brown on each side, about 5 minutes. Drain on kitchen paper.
Serve the fish cakes on the puree with the sauce. Cranberries also match this.
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