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[ltorna1]

I saw the pictures - looks very interesting. Now splain!
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[Tyler]

Now actually spelled "Sillball"

Silbol or Sylbol is a Norwegian dish made from potatoes, flour, salt herring, salt, pepper, and very lean salt pork. Basically, it is a potato dumpling made from salt herring, potatoes, both boiled and raw ground, onions, salt, and filleted and boned salt herring with lean salt pork cubes in the center. The dumplings are brought to a very gentle boil to prevent the dumplings from breaking up. After the dumplings rise to the surface of the water they are gently boiled for one hour. The hot dumplings can be cut into slices and served with butter. However, most people like to have the dumplings sliced and fried in butter until well browned on both sides. Extra cubes of salt pork fried separately until crisp are used as a garnish.

RECIPE: Skin and de-bone three or four large salt herring. Cut about a pound of very lean salt pork into 1/4 to3/8 inch cubes Place enough water in the bottom of a large turkey roaster, or similar size container to adequately cover the dumplings and bring to a slow boil. Wash thoroughly three or four very large potatoes and grind into about 1/8 inch bits in a hand grinder. There is no need to peel the potatoes although it will not change the results significantly. This should make 2 quarts of ground potatoes Drain all the excess water from the ground potatoes by pressing in a colander resting on a drip pan. It is critical to remove most of the water. The potato starch from the bottom of the drip pan is added to the mixture. Place the potatoes in a large mixing bowl. Cut up two medium onions, grind, and add to the mix. Boil three or four large potatoes (2 quarts). Grind the herring and the boiled potatoes in the grinder together to get them to mix thoroughly. Add the mix to the ground raw potatoes. Add one teaspoon of pepper and one teaspoon of salt into the mixture. Gradually add six cups of flour to the mixture. The mixture should be very heavy and sticky when ready to make in to individual dumplings. Place a bowl of cold water nearby for keeping the hands clean when molding the dumplings; Form about a 2 1/2 inch diameter dumpling and bury about 4 to 6 cubes of salt pork in the center. Slip into the hot water and keep making the dumplings until the pan is full. Use extreme care in keeping the water very gently (just perceptible) boiling without bring to a rapid boil. Rapid boiling tears the dumplings apart. Boil for one hour after the dumplings rise to the surface.


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[deputydawg]

I want some!

[Tyler]

[Tyler]

Here's what it looks like when fried over medium low heat in butter with cubed salt pork that has been fried then added later.


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[shallowsport]

That looks tasty!

[Tyler]

Most say it would be a lot better without the herring but that's how the ancestors in Norway survived eating herring they salted, pork that they cured and potatoes they had in the root cellar. Plus I think it is good!
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[deputydawg]

[Tyler]