Cleaned indigestible parts of fish, salo, minced meat and cooked potatoes are ground twice. Chop the onion, fry in 1 tbsp vegetable oil and pour into fish mixture. Add 1 egg, pepper, a pinch of grated nutmeg, wine and a pinch of salt (savory herring). Blended into a smooth paste by adding a little flour mixed with breadcrumbs, if necessary. From the mixture form balls that rolled alternately in flour, beaten eggs and breadcrumbs and fry in preheated oil until very light brown. Place in a warm dish and scatter while still warm with mustard dissolved in fish broth.