Salmon balls in dill sauce

Ingredients for 2 servings:

• 500 g salmon, fresh or frozen
• 50 g breadcrumbs
• 1 egg yolk
• 1 tsp soy sauce
• 1 clove(s) garlic, chopped
• some salt and pepper
• 400 ml cream
• 1 tbsp cornstarch
• 2 tbsp, heaped onion(s), dried or one small fresh onion
• Thyme
• Caraway seeds
• salt and pepper
• 1 tsp garlic powder
• 1 bunch dill, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

To make the salmon balls, finely chop the salmon and place it in a bowl. Weigh out the breadcrumbs and add them, along with the soy sauce, chopped garlic, and egg yolk. Mix everything together and form into small balls. If the salmon mixture is difficult to shape, simply add a little more breadcrumbs. However, please note that the more breadcrumbs you add, the drier the balls will be. Alternatively, you can replace the fresh garlic with powder to make the mixture easier to form. Since the structure of the salmon balls does not hold together as well as minced meat, it is recommended to bake the balls in the oven to ensure they retain their shape. Alternatively, you can also fry them in a pan. In both cases, fry or bake the salmon balls until they are golden brown. In the oven, this takes about 15 minutes at 180 degrees Celsius (350 degrees Fahrenheit) with top and bottom heat. For the dill sauce, finely chop the fresh dill and pour the cream into a small saucepan. Skim off about a ladleful of it and pour it into a glass with the cornstarch. Gently heat the saucepan with the cream and add the fresh dill. Whisk together the cream and cornstarch. The cornstarch should be completely dissolved and free of lumps. Return the mixture to the saucepan and season with all the spices to taste. Bring the sauce to a boil briefly until it reaches the desired consistency. Serve with rice or noodles.