Salmon meatballs made from salmon fillet and smoked salmon with cucumber salad

Ingredients for 4 servings:

• 1 package of salmon fillet(s), frozen
• 200 g smoked salmon
• 1 lime(s), untreated
• 2 tsp dill, frozen
• 20 g fresh ginger
• 80 g Celery, alternatively celeriac
• 1 egg white
• 1 tbsp cornstarch
• salt and pepper
• 1 tbsp clarified butter
• 1 cucumber(s)
• 30 ml white balsamic vinegar
• 30 ml olive oil
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Fish with a difference

Thaw the salmon fillet. Wash the lime, finely grate the zest, and squeeze out the juice. Finely dice the celery (best done in a Quickchef). Roughly chop the salmon fillet and smoked salmon and place in a Quickchef (or other chopper). Peel and grate the ginger. Mix the salmon with the dill, celery, ginger, egg white, cornstarch, lime zest, and half of the lime juice. Season with salt (CAUTION: Smoked salmon is already salty) and pepper. Form into patties and fry vigorously on both sides in hot clarified butter. Then bake for about 10 minutes. Peel and finely grate the cucumber. Mix together the balsamic bianco vinegar, salt, pepper, the remaining lime juice, a pinch of sugar, and the olive oil. Add the salad dressing to the cucumber slices and mix well. Serve with basmati rice.