Fried salmon balls with rocket salad recipe
Fried Salmon Balls with Rocket Salad recipe
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|1 kg||potatoes, peeled and quartered|
|salt and freshly ground black pepper|
|1 bunch(es)||dill, chopped|
|3 slice(s)||toast, crumbled|
|600 g||salmon filet|
|3 tbsp||lemon juice|
|2 tbsp||white wine vinegar|
|½ bunch(es)||basil, chopped|
|½ bunch(es)||parsley, chopped|
|freshly grated nutmeg|
Cook the potatoes in salted water until done.
Purée the fish and mix with egg, half of the onions, the breadcrumbs, dill and lemon juice. Season with salt and pepper. Shape into 28 small balls. In a pan, heat 3 tablespoon of oil and fry the fish balls all around for 2-4 minutes.
Season the vinegar with salt, pepper and sugar. Whisk in 2 tablespoons of oil and add the remaining onions. Mix the rocket with the dressing.
Heat the milk and the butter. Drain the cooked potatoes and mash with the milk and butter. Stir in the basil and the parsley. Season to taste with salt, pepper and nutmeg.
Serve the fish balls with the mashed potatoes and the rocket salad.
ca. 20 min
ca. 30 min
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