Icelandic Fish Balls

Last night my husband and I attended the most bewildering, symphonic, loud and eclectic concert ever. We saw Sigur Ros live at Copley Symphony Hall in San Diego. Trying to describe their music is like trying to describe love: it's almost impossible. The music from this Icelandic band sounds like Antonin Dvorák, Radiohead, a bunch of banshees and Animal from the Muppets all got together and decided to make a band. One really needs to buy their CD's in order to understand what I'm talking about. To me, their music is very inspiring and last night I was inspired to take violin lessons. Crazy, huh? They also inspired me to find out more about the Icelandic culture and, more importantly, about Icelandic cuisine. And as Jo, a fellow blogger, put it:

"There is not a whole lot of food that can be called specifically Icelandic. Most of the recipes we use in Iceland have been adapted from other cuisines, most noticeably from the Danish, but also the French, Italian and American, to name just a few. Modern Icelandic cuisine is based on local ingredients, specifically lamb and seafood, but often with some exotic additions and influences. In many homes the hearty food of the past, like the heavy steaks with cream sauce and caramelized potatoes, is being pushed out in favour of pasta and fresh vegetables. So you see that there is quite a lot that can be presented as Icelandic food, even if it was originally invented by some other nation." Fiskibollur

• 1 large fillet white fish (cod, haddock or saithe are traditional), skinned and de-boned, chopped
• 1 medium onion, finely chopped
• 1/2 cup + 1TBSP flour
• 1/4 cup potato flour
• 1 TSP Salt
• 1/2 TSP Pepper
• 2 eggs
• 1/4 cup to 1/2 cup Milk, or as needed

Finely chop the fish fillet in a food processor. Mix the chopped fish with the finely chopped onions. Add the dry ingredients, mixing well. Add the eggs and then add milk, little by little until the fish-dough is just thick enough to stick together when you form it into balls. Form small balls with two tablespoons or use your hands. Fry in oil or butter over low heat, until done. For you health nuts, you can also bake them in a 400 degree oven for 12 to 15 minutes. Serve with fresh salad and boiled potatoes. I also heard that ketchup also goes well with fish-balls.