Salmon meatballs with dill cream

Name: Salmon meatballs with dill cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Salmon fillet (without skin); 400 g Fish fillet (e.g. cod); 2 TABLESPOONS Capers (glass); 2 eggs , 50 g breadcrumbs (Gr. M); 2 TABLESPOONS Lemon juice; 7-10 Tbsp salt, possibly lemon pepper; 7-10 Tbsp white pepper; 7-10 Tbsp 750 g-1 kg potatoes; 2 TABLESPOONS Oil; 200 g liquid sour cream; 200 g light salad cream; 1 collar Dill; 1 untreated lemon; 7-10 Tbsp wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Salmon fillet (without skin)
400 g Fish fillet (e.g. cod)
2 TABLESPOONS Capers (glass)
2 eggs , 50 g breadcrumbs (Gr. M)
2 TABLESPOONS Lemon juice
7-10 Tbsp salt, possibly lemon pepper
7-10 Tbsp white pepper
7-10 Tbsp 750 g-1 kg potatoes
2 TABLESPOONS Oil
200 g liquid sour cream
200 g light salad cream
1 collar Dill
1 untreated lemon
7-10 Tbsp wooden skewers

Directions

1
Wash the fish, pat dry, remove any bones. Dice fish roughly. Puree briefly in the universal chopper or with the cutting stick. Chop capers coarsely if necessary. Mix everything well with eggs, breadcrumbs, lemon juice, salt and lemon pepper (or pepper)
2
Peel and wash the potatoes. Cook covered in salted water for about 20 minutes
3
Form approx. 12 longish meatballs from the fish mass with moistened hands. Heat the oil in a coated pan. Fry the salmon meatballs in the oil for approx. 8 minutes
4
Stir sour cream and salad cream until smooth. Wash the dill and chop finely, except for a little garnish. Stir the dill into the sauce. Season to taste with salt and pepper
5
Wash lemon hot, rub dry and cut into thin slices. Put salmon meatballs and lemon slices alternately on wooden skewers. Drain the potatoes. Arrange everything and garnish with dill flags. Cucumber salad tastes good with it