Dumplings: Smoked Salmon by Recipe Cottage

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	Smoked Salmon

		Smoked Salmon Dumplings serves 4 1 side sliced somked salmon cut into finger-thick stripes 350g kg potatoes 1 egg plain flour as needed salt fresh ground black pepper fresh parsley Steam the potatoes until soft. Let them sit for 2-3 Minutes, then peel them and mash them immediately and add the egg, salt and enough flour to make a dough. Roll the salmon into 1.5" balls. To make a dumpling: in the palm of your moistened hand form a round disc of dough big enough to hold a salmon-ball. Bring the dough around to the top and close it around the salmon. In the meanwhile heat plenty of salt-water. Place the dumplings in the water and simmer them for a few minutes until they have been swimming to the top (the water must not boil!). Place them on a serving plate and sprinkle with plenty of fresh chopped parsley. Tip: to keep them from sticking to the bottom of the pot slightly turn the pot back and forth or very carefully stir a bit after placing dumplings into the water.