Summary

Ingredients

• 250 g salmon fillet (s), fresh or frozen as a substitute
• 1 teaspoon, leveled salt
• 1 egg white
• 100 ml whipped cream
• 1 tablespoon horseradish, cream
• 1 ½ tablespoon chives, cut into rolls
• 2 zucchini, approx. 10 g
• 2 tablespoons oil
• Oil, for greasing

For decoration:

• Dill, (tips)
• Pepper, freshly ground

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Instructions

1. Rinse the salmon, pat dry, roughly dice, possibly deep freeze briefly. Thaw frozen salmon. Cut salmon into cubes. Finely puree the salmon with salt, whipped cream, egg white and cream horseradish in the universal food processor. All ingredients must be very cold !!! Then fold the chives into the fish mixture.
2. Heat the oven to 160 ° C (circulating air 140 ° C) with a drip pan.
3. Cut 1/2 zucchini thinly, cut the remaining zucchini lengthways into thin slices. Fry the zucchini slices in oil, season with salt, pepper and place on kitchen paper. 6 Grease the wells of the muffin tin. Spread the round slices on the bottom of the hollows and lay out the long zucchini slices in the hollows on the sides.
4. Pour the fish mixture onto the zucchini in the hollows, smooth out.
5. Heat 1 liter of water and pour it into the drip pan. Place the muffin tin in the water bath in the drip pan. Let the patties set in about 35 minutes.
6. Let cool in the muffin pan, then place on a plate or platter in a cool place overnight. Serve garnished with dill and pepper.