Salmon Dumplings

Pasta dishes are always a good idea!

Important trick: salmon, whipped cream and crème fraîche must be really ice cold !

Salmon, whipped cream and crème fraîche must be prepared when cooled!

Clean the salmon meat and remove the bones – cut into small pieces. Salmon with whipped cream and crème fraîche in a Moulinette form, season with salt and cayenne pepper hearty and grind to a fine amount. Season everything with lemon and perhaps repeatedly with salt, form into small dumplings and poach (pull) for 8 min in lightly boiling salted water.

For the sauce, pour the Riesling in a Reindl form – boil a little bit. Add the whipped cream and reduce by a third. Now thicken with a little flour butter. Add the flour butter carefully and in small doses to the sauce. Wait and see how the binding turns out and then perhaps add a little more flour butter. The consistency should be light and fluffy, but just as a tiny bit bound. Add parsley and bring to the table with salmon dumplings.

The salmon dumplings also taste great with butter noodles or possibly basmati rice.

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