National Dish Iceland: Fiskibollur með Remúlaði (Recipe)
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Few dishes capture the salt-air spirit of the North Atlantic quite like Fiskibollur með Remúlaði. These tender Icelandic fish balls are made from the day’s catch, seasoned simply and fried until burnished and golden, then served with a cool, tangy remoulade studded with capers. It is honest, unfussy home cooking — the sort of plate that has fed fishing families for generations and still turns up at kitchen tables and cafés across Reykjavík today.
About Fiskibollur með Remúlaði
Fiskibollur með Remúlaði is not just a treat for the palate — it tells the story of Nordic cooking itself. These delicious fish balls are made from freshly caught fish and lifted with aromatic seasonings that give them their unmistakable character. In Iceland they are a much-loved dish, served just as readily in restaurants as at family gatherings. The pairing of soft, flaky fish with the creamy remoulade is what gives the plate its particular charm, much like the buttery comfort of a classic Plokkfiskur.
Ingredients (serves 1–2)
- 300g fresh fish (cod or haddock, for example)
- 1 small onion, finely chopped
- 1 egg
- 100g breadcrumbs
- 1 teaspoon fresh dill, chopped
- Salt and pepper, to taste
- Oil, for frying
- For the remoulade: 150g mayonnaise, 1 teaspoon mustard, 1 teaspoon capers, a squeeze of lemon juice
Shopping for the ingredients
To make Fiskibollur með Remúlaði properly, choose fresh, good-quality ingredients. Head to your local fishmonger or, better still, an organic shop to find the best cod or haddock. The onion, herbs and remaining ingredients are available in any supermarket. Pay attention to freshness and provenance when you buy — with a dish this simple, the quality of the fish is what carries the flavour.
Preparing the dish
Preparing the fish balls is straightforward and genuinely enjoyable. Begin by cutting the fish into small pieces and combining it in a bowl with the remaining ingredients: onion, egg and seasonings. Add the breadcrumbs gradually so you reach exactly the right consistency — firm enough to shape, but never dense. Let the mixture rest for a few minutes so the flavours can develop before you roll the balls.
Step-by-step instructions
- Cut the fresh fish into small pieces and mix in a bowl with the finely chopped onion, egg, breadcrumbs and seasonings.
- Knead the mixture well and shape into small balls roughly 3–4 cm across.
- Heat oil in a frying pan and fry the fish balls until golden brown, turning them regularly.
- Meanwhile, make the remoulade: combine the mayonnaise, mustard, capers and lemon juice thoroughly.
- Drain the fried balls on kitchen paper and serve with the remoulade alongside.
Gluten-free / lactose-free version
Making Fiskibollur með Remúlaði gluten-free or lactose-free is easy and needs only minor adjustments. For the gluten-free version, use gluten-free breadcrumbs or ground oats in place of the usual crumbs. A lactose-free mayonnaise works beautifully as the base for the remoulade. Do check every ingredient for hidden gluten or lactose so the finished meal is genuinely safe for your guests.
Tips for vegans and vegetarians
There is a way to adapt Fiskibollur for vegans and vegetarians too. Replace the fish with a mixture of chickpeas or tofu for a protein-rich, thoroughly tasty alternative. Mediterranean spices such as cumin and paprika add welcome depth to the mixture. For the remoulade, swap the mayonnaise for a vegan version or whisk up your own plant-based base — the results are every bit as satisfying.
More tips and tricks
There are plenty of ways to refine Fiskibollur með Remúlaði. Experiment with different varieties of fish, or fold in extra herbs such as parsley or chives to make the flavour your own. Baking the balls in the oven rather than frying them is a lighter option and just as delicious. For an especially crisp crust, roll the shaped balls in a little extra breadcrumb before they hit the pan.
Adapting the recipe to your taste
Fiskibollur adapt readily to personal preference. If you like a bit of heat, add chilli or a pinch of warming spice to give the balls a signature note. If you would rather keep things mild, hold back on the seasoning and the sauce and let the fresh ingredients speak instead. Give your creativity free rein — the aim is a dish that suits your guests and your own palate exactly.
Ingredient substitutions
If certain ingredients are missing, there are numerous alternatives. Instead of fish you can use a mixture of vegetables or pulses to create a hearty vegetarian version. Polenta or oats stand in well for breadcrumbs, particularly if you are avoiding gluten. In the remoulade, other tangy ingredients such as yoghurt or soured cream open up entirely new flavour directions, and a herby dressing works nicely too — the same trick used in a fresh Rækjusalat með Dill.
Drink pairing ideas
Plenty of drinks suit Fiskibollur með Remúlaði and underline its maritime character. A refreshing Icelandic beer or a good white wine — a Sauvignon Blanc or a dry Riesling — pairs perfectly with the flavours on the plate. For alcohol-free options, sparkling mineral drinks or homemade lemonade infused with fresh herbs work well. Either way, the right glass rounds off the meal and brings out new notes in the food.
Serving and presentation ideas
Presentation can transform the whole Fiskibollur experience. Serve the balls in an attractive dish, garnished with fresh herbs and lemon slices for immediate visual appeal. Wooden boards or rustic bowls capture something of the honest character of Icelandic cuisine, and a basket of warm Rúgbrauð alongside never goes amiss. Serve the remoulade in a separate little dipping pot to make the plate more inviting still.
A bit of history
Fiskibollur are deeply rooted in Icelandic food culture and have a long tradition behind them. These fish balls represent the story of Iceland’s fishermen and the central place of fishing in the nation’s way of life. Over the years the recipe has evolved to take in new cooking methods and ingredients while keeping its original character intact — a pattern you also see in preserved classics such as Saltfiskur. Today they are enjoyed by locals and visitors alike.
More recipe ideas
Summary: Fiskibollur með Remúlaði
Fiskibollur með Remúlaði are a highlight of the Icelandic table. With fresh ingredients and a simple method, they offer any food lover an authentic taste of the North Atlantic. Whether you go for the traditional version or one of the adapted variations, this dish is a wonderful way into Icelandic cooking. Let it inspire you and enjoy these golden fish balls with a homemade remoulade for a meal you will want to make again.
