Peel and finely chop the onion. Wash the dill, dab dry and chop finely. Mix sour cream with 3 tablespoons of milk and half each of lemon juice, onion and dill. Season to taste with salt, pepper and sugar
Peel and wash the potatoes and cook them in boiling salted water for 20-25 minutes. Wash and clean the cucumber and cut into small cubes. Cut chicory in half, wash and remove stalk. Cut chicory into strips. Wash apple, grate dry, quarter, remove core. Cut quarter crosswise into thin slices. Mix vinegar, honey and mustard, season with salt and pepper. Add 1 teaspoon of oil and season to taste again
Wash the fish, dab dry and cut into pieces. Puree half of the fish with the remaining lemon juice in the universal chopper. Mix the fish pieces, fish mince, egg, rest of onion, breadcrumbs and remaining dill, season with salt and pepper. Form 8 meatballs from it. Heat 2 tablespoons of oil, fry the meatballs for 4-5 minutes at medium heat, turning once
Heat 200 ml milk and butter in a small pot. Drain the potatoes, add the milk and butter mixture and mash everything with a potato masher. Mix with wasabi, season with salt. Arrange in a bowl and garnish with dill. Arrange the meatballs on a plate. Mix cucumbers, chicory, apple and vinaigrette, add. Add sour cream