Salmon balls with dill cucumbers

Name: Salmon balls with dill cucumbers
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 400 g Salmon fillet (without skin and bones); 3-4 Shallots; 10 g Butter or margarine; 1 kg Gherkins; 600 g waxy potatoes; 2 TABLESPOONS Lemon juice; 2 Protein (size M); 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Oil; 1/2 l Vegetable broth (instant); 1 TABLESPOON Flour (15-20 g); 1 collar Dill; 7-10 Tbsp Lemon

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

400 g Salmon fillet (without skin and bones)
3-4 Shallots
10 g Butter or margarine
1 kg Gherkins
600 g waxy potatoes
2 TABLESPOONS Lemon juice
2 Protein (size M)
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Oil
1/2 l Vegetable broth (instant)
1 TABLESPOON Flour (15-20 g)
1 collar Dill
7-10 Tbsp Lemon

Directions

1
Wash the salmon fillet, dab dry, dice and place in the freezer for 25-30 minutes. In the meantime peel and finely dice the shallots. Heat the fat in a small pan and sauté about 1/3 of the shallots in it. Let them cool down. Wash and peel the cucumbers and cut them in half lengthwise. Remove seeds with a spoon and cut the halves into pieces. Peel, wash and dice the potatoes.
2
Cover with water. Put salmon cubes in two portions in the universal chopper. Sprinkle each with 1/2 tablespoon lemon juice and puree finely. Add 1 egg white and 50 g cold cream one after the other and puree again. Season to taste with salt and pepper. Stir in steamed shallots and chill the farce. Drain the potatoes. Heat the oil in a large pan and fry the potatoes for about 5 minutes while turning. Add braised cucumbers and remaining shallots and also fry briefly. Deglaze with broth and let it boil covered for about 10 minutes. Bring a pot with plenty of salted water to the boil. Using 2 moistened tablespoons, cut off about 18 small cams from the salmon farce and put them into the hot water. Let it simmer at low heat for 5-6 minutes (do not boil!!!).
3
Drain the potatoes. Heat the oil in a large pan and fry the potatoes for about 5 minutes while turning. Add braised cucumbers and remaining shallots and also fry briefly. Deglaze with broth and let it boil covered for about 10 minutes. Bring a pot with plenty of salted water to the boil. Using 2 moistened tablespoons, cut off about 18 small cams from the salmon farce and put them into the hot water. Let it simmer at low heat for 5-6 minutes (do not boil!!!). Remove the finished dumplings with a skimmer and keep warm. Mix 150 g cream and flour, stir into the cucumber pan and simmer for another 2-3 minutes. Wash the dill, dab dry and cut finely, except for a little to garnish. Stir the dill into the sauce, except for a little bit for garnishing, and season to taste with salt, pepper and lemon juice. Arrange the salmon dumplings on plates and sprinkle with the remaining dill. Serve garnished with lemon and dill
4
Remove the finished dumplings with a skimmer and keep warm. Mix 150 g cream and flour, stir into the cucumber pan and simmer for another 2-3 minutes. Wash the dill, dab dry and cut finely, except for a little to garnish. Stir the dill into the sauce, except for a little bit for garnishing, and season to taste with salt, pepper and lemon juice. Arrange the salmon dumplings on plates and sprinkle with the remaining dill. Serve garnished with lemon and dill