John Myers
Ingredients for 8 servings:
- 200 g potatoes, cooked (possibly from the previous day)
- 200 g smoked salmon, in thin slices
- 2 tbsp cornstarch (heaped)
- 2 tbsp semolina, soft wheat, (heaped)
- some salt
- some pepper, freshly ground
- some lemon peel, grated
- Fresh herbs, finely chopped
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes
as a side dish and soup garnish, or with a dip, sauce …….
Cut the salmon into thin strips and puree with the potatoes in a bowl using a hand blender or similar. Stir in the cornstarch and semolina with a spoon. Season with salt and pepper, and add grated lemon zest. If desired, you can also add fresh herbs. Let stand for at least 30 minutes. Heat the oil in a pot (or deep fryer) for frying. Then, using 2 spoons, make thin dumplings (cut and shape them) and fry them in the hot oil until golden brown (makes about 24 dumplings). You can keep the dumplings warm in the oven or similar until ready to serve. This recipe is intended as a soup garnish (3 dumplings per bowl of soup). As a side dish to a main course, the specified quantity is sufficient for a maximum of 3 people.
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