Maultaschen with salmon filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix 200 g flour and 1/2 teaspoon salt in a bowl and press a depression into it. Place 2 eggs and 3-4 tablespoons of cold water in the hollow and knead into a smooth dough from the middle.

2. 2

   Wrap in cling film and leave to rest at room temperature for about 1 hour. In the meantime, wash the salmon fillet and dab dry. Cut the smoked salmon into fine cubes. Wash the dill, dab dry and cut finely.

3. 3

   Separate remaining egg. Add egg yolk and dill to the fish and mix. Season with salt and pepper. Clean and wash broccoli and divide into small florets. Cook in boiling salted water for about 8 minutes. Drain on a sieve, collecting the cooking water.

4. 4

   Cut the dough in half and roll out into two thin rectangles (approx. 30x40 cm) on a lightly floured work surface. Put about 12 small heaps of salmon mixture on a pastry sheet. Brush the spaces in between with remaining egg white and place the second pastry sheet on top.

5. 5

   Press well and cut into square pieces with a dough wheel. Cook the Maultaschen in a large pot with plenty of boiling salted water for 8-10 minutes. In the meantime heat up the fat in a pot.

6. 6

   Add the rest of the flour and let it sweat. Deglaze with 1/4 litre broccoli oligar water and milk, stirring constantly, and bring to the boil. Puree half of the broccoli with a blender and stir into the sauce.

7. 7

   Add the remaining broccoli florets and heat up again briefly. Season to taste with salt, pepper and nutmeg. Clean, wash, quarter and seed the tomato. Cut into small cubes. Drain Maultaschen well and arrange on plates with the sauce.

8. 8

   Sprinkle with tomato cubes and garnish as desired with lemon wedges and dill.

Nutrition Facts

KCAL
530 kcal

CARBS
48 g

FATS
24 g

PROTEINS
31 g