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Print this Recipe    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.

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