- 300 g (10 oz) of salmon fillets
- 3 skinless mashed potatoes
- 300 ml (10 fl oz) of whole milk
- 2 tbsp of finely chopped fresh dill weed
- 2 tbsp of chopped fresh parsley
- Salt and black pepper
- 1 egg yolk
- 1 fine sliced lime
- 2 whole eggs
- 150g of fine dry breadcrumbs
- Oil for frying (optional)
- 200 ml (7 fl oz) of plain yogurt
- Finely grated lime (1) zest
- ½ cup of finely chopped fresh dill weed
- Mashed Potatoes: preheat the oven to 180°C (350°F / gas mark 4). Rinse and scrub the unpeeled potatoes under cold water. Pat them dry, season with salt and wrap them in aluminum foil (shiny side facing in). Bake for approximately 1 hour, or until tender. Using a piece of kitchen paper, remove and discard the potato skins. Mash potatoes with a fork while still hot.
- Keep the oven on at 180°C. Place the salmon in a baking dish and pour it into the milk. Cover it with aluminum foil and bake for 5-6 minutes, or until the fish flakes easily with a fork. Remove the fish from pan and dry on paper towels.
- Flake the fish with a fork, discarding skin and bones. Combine the fish, mashed potatoes, chopped herbs and egg yolk in a bowl. Stir well to combine and season to taste with salt and pepper.
- Divide the mixture into 10 portions and roll them into dumplings. For breading, beat the 2 eggs in a bowl and season with salt and pepper. Dip the dumplings into the beaten eggs and roll them on the breadcrumbs.
- If you are preparing the dumplings in the oven, place them in a baking pan and bake for 15 minutes, until golden brown, turning every now and then. Or, if you prefer, deep fry them into hot oil.
- For the sauce, combine the yogurt, lime zest and dill weed in a bowl. Serve the balls with lime wedges and the yogurt sauce, at room temperature, on the side.
Serves 4 people