Norwegian Mixed Dumplings / Blandaball

A traditional recipe from the North-Western part of Norway
found in “God Mat fra Sjøen” (Nice Food From the Sea)
published by Gyldendal in 1984

Norwegian Mixed Dumplings / Blandaball

I posted a recipe for potato dumpings the other day. This is a more extensive recipe for a similar dish. I know this one well as my x-mother-in-law often made it – Ted

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Fish Pudding / Fiskepudding

 

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Take a look at a map of Norway and you will see why fish has a central place in the Norwegian food culture. We have 83,000 km of coastline, including the islands. In the cold, clear waters off the Norwegian coast there has always  been a large numbers of fish, shellfish and seafood of the highest quality. Therefore, we have a long tradition associated with fishing.
 
The fishing was important because it supplied food on the table for those who lived here, and it also had great impact on how people lived their lives. People in Norway learned early to harvest what the sea gave, and the large supply of fish laid the foundation for the settlement along the coast. Up through the years a large variation of ways to prepare food from fish has been developed. Today’s recipe is one of them.

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See this and other delicious recipes on:
Tickle My Tastebuds TuesdayTuesdaysTable copyTreasure Box Tuesday