Clean and finely chop the dill and chives. Wash the cucumber, cut it in half lengthwise and remove the seeds with a spoon. Cut the cucumber flesh into fine cubes.
Wash the lemon in hot water, grate the peel and squeeze out the juice. Reserve 1 splash of juice for Fiskbullar. Mix lemon juice and zest with sour cream, cucumber cubes and herbs and season with salt, pepper and sugar. Refrigerate to serve.
Pea puree ingredients:
Clean the spring onions and cut them into rings. Fry in a saucepan with butter on medium-high heat for about 5 minutes. Add the peas and bring everything to a boil. Set some peas aside for garnish. Puree the remaining peas in a pot, add sour cream and season with salt and pepper. If desired, press the mass through a fine sieve.
Ingredients for fish balls:
Clean the fish fillet from the bones and roughly cut into cubes. Chop in a food processor and put in a bowl. Clean and finely chop the herbs (chives, dill and parsley). Mix the egg and herbs with the fish. Coarsely grate or slice the bread/pastry and add enough to the fish to make the mixture easy to mold. Season generously with salt, pepper and 1 drop of lemon juice.
Shape the mixture into balls with wet hands. Heat plenty of oil in a pan and fry the balls on medium heat until golden brown on all sides, about 5 minutes. Drain on kitchen paper.
Serve the fish cakes on top of the puree with the sauce. Cranberries also go well with this.