Total Time
Prep 30 mins
Cook 0 mins

Original recipe from Denmark but modified during Danish rule over the Virgin Islands by the slaves who worked the Islands. Typically a Holy Week dish which used salted fish rather than fresh fish since fishermen could not go out to sea during this time.


  1. Wash herring, remove bones and skin.
  2. Put herring, potatoes, onions, pepper, and olives in a meat grinder. Add salad oil and vinegar. Combine thoroughly.
  3. Garnish with grated carrots, parsley, boiled eggs and diced beets.
  4. Usually a little diced beets, a few spoonfuls of grated carrots and chopped eggs are stirred into the mixture before garnishing.
  5. Roll mixture into 1 1/2 inch balls. Serve cold.