While some may prefer to make their own fiskeboller from scratch, I take the shortcut and use canned.  

Ingredients:
2 cans (28 oz.) Husmor fish balls in brine, set brine aside for cream sauce, if desired
1 bag (12 oz.) medium cooked frozen shrimp, thawed
2 cups cream sauce (see below for recipe) 

Instructions: 

  1. Open fiskeboller cans and drain liquid into a separate measuring cup or bowl, set aside. 
  2. Thaw shrimp and cut into smaller pieces (or leave whole to your preference). 
  3. Make cream sauce. Note: I substitute some of the milk with the fish stock for a more intense seafood flavor. 
  4. Once cream sauce is made, gently fold fiskeboller and thawed shrimp into sauce and heat through on low for 5-10 minutes, gently stirring to make sure sauce does not scorch. 
  5. Serve with boiled potatoes, peas and carrots (or side vegetable of choice). 

Basic Cream Sauce 

Prep time:  3 mins
Cook time:  5 mins
Total time:  8 mins 

Ingredients: 

  • 2 Tbsp. butter 
  • 2 Tbsp. all-purpose flour 
  • Up to 2 cups heavy whipping cream, half and half or milk (16 oz.) 
  • Fish stock/brine (if desired/to taste) 
  • Salt and pepper (to taste with your preference – if using brine, less salt needed) 
  • Pinch of nutmeg

Instructions:

  1. Melt butter in a medium saucepan. 
  2. Once butter is melted, add 2 tablespoons of flour and stir with a whisk to prevent any lumps. 
  3. Add salt and pepper. Cook and stir for 2 minutes. 
  4. Pour 1 cup heavy whipping cream/milk into the butter-flour mixture and continue stirring. It will start thickening in less than 1 minute. If using fish stock, alternate with cream/milk for desired thickness. 
  5. Add the rest of the cream and stir. 
  6. The sauce will then start reheating back up and be thicker within 3-5 minutes. 
  7. Makes 2 cups of cream sauce. 

Notes 

Recipe Source: Basic Cream Sauce – Simply Gloria