John Myers
Ingredients for 2 servings:
- 400 g potato dumplings
- 200 ml cream
- 200 g salmon, frozen
- 3 tbsp sweet chili sauce
- 15 cherry tomatoes
- 2 tsp dill, frozen or fresh
- salt and pepper
- 1 pinch(s) of spring herbs
- 2 shots of soybean oil
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
Refined with dill and sweet chili sauce
Place the salmon in the refrigerator to thaw. Halve the cherry tomatoes and dice the salmon. Add a little oil to the pan and fry the dumplings until golden brown. Remove from the pan, place on a plate and set aside. Add another little oil to the pan and fry the salmon on all sides. When the salmon is cooked through, add the cream and then the sweet chili sauce and mix everything together. Add the dill and 2/3 of the tomatoes. Return the dumplings to the pan, stir in the rest of the ingredients and bring to a boil briefly. Season to taste with salt, pepper and spring herbs, adding more sweet chili sauce if desired. Arrange the dumplings on the plate and use the remaining tomatoes for garnishing.
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