Summary

Ingredients

• 1 package salmon fillet (s), frozen
• 200 g salmon, smoked
• 1 lime (s), untreated
• 2 teaspoons dill, frozen
• 20 g iner, fresher
• 80 g celery, alternatively celeriac
• 1 egg white
• 1 tablespoon cornstarch
• salt and pepper
• 1 tablespoon clarified butter
• 1 cucumber (s)
• 30 ml balsamic vinegar
• 30 ml olive oil
• sugar

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Instructions

1. Thaw the salmon fillet. Wash the lime, finely grate the peel and squeeze out the juice. Finely dice the celery (preferably in the Quickchef). Roughly chop the salmon fillet and smoked salmon and place in a Quickchef (or other chopper). Peel and grate the ginger.
2. Mix the salmon meat with the dill, celery, ginger, egg white, cornstarch, lime zest and half of the lime juice. Salt (ATTENTION: smoked salmon is already salty) and pepper. Shape meatballs and fry them vigorously on both sides in hot clarified butter. Then finish baking in about 10 minutes.
3. Peel the cucumber and slice it finely. Mix the balsamic vinegar, salt, pepper, remaining lime juice, a pinch of sugar and the olive oil. Add the salad marinade to the cucumber slices and mix well.
4. This goes well with: basmati rice.