Salmon meatballs with cucumber salad and parsley potatoes
very easy
35 mins
35 mins
Ingredients
- 4 Stem(s) Dill
- 400 g Salmon fillet without skin
- 2 Protein (size M)
- 2 TABLESPOONS Cream horseradish
- 2 TABLESPOONS Breadcrumbs
- 50 g Capers
- 1 TEASPOON spicy mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 800 g Potatoes
- 1 Onion
- 5 TABLESPOONS Balsamic vinegar
- 3 TABLESPOONS Sugar
- 3 TABLESPOONS Olive oil
- 1 Cucumber
- 2 TABLESPOONS Sunflower oil
- 2 stem(s) Parsley
- 1 TABLESPOON Butter or Magarine
- 7-10 Tbsp coarse pepper
Directions
- 1
Wash the dill, shake dry and chop finely. Salmon wash, dab dry. Chop finely in the universal chopper and place in a bowl. Mix egg white, horseradish, breadcrumbs, capers, mustard and dill with the salmon, season with salt and pepper.
- 2
Form 4 meatballs and chill for about 10 minutes.
- 3
Peel and wash the potatoes and cook them in plenty of boiling salted water for about 20 minutes. Peel and finely dice the onion. Mix vinegar, 4 tablespoons cold water and sugar, add olive oil and season with salt and pepper.
- 4
Wash the cucumber and cut it into slices lengthwise up to the core. Add the cucumber slices to the vinaigrette and let it steep.
- 5
Heat the oil in a coated pan. Fry the meatballs over medium heat for 7-8 minutes while turning. Wash parsley, shake dry and chop finely. Drain the potatoes, heat the fat in a coated pan, stir-fry the potatoes in portions and sprinkle with parsley.
- 6
Arrange salmon burgers, cucumber salad and potatoes on plates. Sprinkle with coarse pepper.
Nutrition Facts
570 kcal
43 g
31 g
27 g
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