Smoked salmon meatballs

Ingredients for 4 servings:

• 400 g smoked salmon
• 300 g mashed potatoes
• 50 g butter
• 3 tbsp grainy mustard, e.g. rotisseur mustard
• 1 tbsp dill, fresh
• 1 tbsp parsley, fresh
• 1 tbsp chives, fresh
• 20 ml lemon juice
• Lemon zest from an untreated lemon
• salt and pepper
• 120 g flour
• 2 eggs
• 1 pinch(s) lemon pepper
• 120 g breadcrumbs
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 190°C. Place the salmon in an ovenproof dish, cover with aluminum foil, and let it warm through in the oven for 15 minutes. Then flake the salmon with a fork and place it in a large bowl with the mashed potatoes, butter, and mustard. Mix everything well. Wash and finely chop the herbs. Add the lemon juice and zest to the mixture. Season the mixture with salt and pepper and mix well again, then form into balls and flatten. Mix the measured flour with the lemon pepper. Coat the salmon patties first in the flour, then in the beaten egg, and finally in the breadcrumbs. Fry the salmon patties in oil over medium heat on each side until golden brown and crispy. Serve with spinach.