Salmon balls in a creamy dill sauce
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Salmon balls in a creamy dill sauce
This delicate and light dish reminds me holidays in Scandinavia. Yes, I like simplicity not only in design, but also in cooking. Check it out !

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INGREDIENTS
balls
200 g fresh salmon
1 small egg
1 small onion
1/2 lime
2-3 slices whole grain bread
1 tsp potato starch
black pepper
Salt
 
sauce
vegetable stock (check the instructions above)
120 ml sour cream 22% fat
1 tbsp potato starch
1 tsp lime juice
1 flat tsp sugar
black pepper
Salt
 
vegetable stock
6 smaller potatoes
2 carrots
2 parsley roots
1/4 celery
1 leak (just the white part)
a bunch of dried wild mushrooms
1 tsp salt
1 tbsp olive oil
1/2 lime
 

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DIRECTIONS
01
Wash and peel all the vegetables. Then place them in a pot together with the spices, lime juice, olive oil and 3/4 liter of water.

02
Cook the vegetables until soft. Then place them aside. Use the stock for cooking the salmon balls and making the sauce.

03
Cut the salmon into pieces. Do the same with bread.

04
Now mix all the salmon balls ingredients until you get a quite smooth and thick pulp.

05
Roll the salmon balls in your hands. They should have a diameter not bigger than 2,5cm. Cook the balls in the stock for about 2-3 minutes. Then take them out and place on a big plate.

06
Make the sauce. First mix the sour cream with the potato starch and a pinch of salt.

07
Now add the mixture to the stock and mix it until smooth. Then add the freshly chopped dill, sugar and lime juice.

08
Bring the sauce to boil, cook it for 30 seconds and at the end add the balls. Serve the dish with previously cooked vegetables.

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