Salmon – Cream Cheese

Summary

Prep Time	30 mins
Total Time	1 hr 30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the dough:

300 g wheat flour, type 405
3 egg (s)

For the filling:

1 onion (s)
300 g salmon (wild), smoked
400 g herbal cream cheese, with arlic or wild arlic
3 tablespoon vinegar (herbal)
1 pinch (s) salt and pepper

Instructions

Use the dough hook to make a dough from the flour and eggs. This should be kneaded well (at least 8, better 10 minutes). Add flour or water, depending on the consistency. The dough should be elastic and not stick, but also not crumble. Wrap the dough in cling film and put it in the refrigerator for an hour.
In the meantime, finely dice the onion and salmon. Mix both well with the cream cheese in a bowl and season with the vinegar, salt and pepper.
After the dough is left to rest, make ravioli with the filling (either by hand or with a ravioli attachment). Let the ravioli rest for another 10 minutes before cooking. Cooking time approx. 10 minutes.
As a sauce, I can recommend the orange-ginger sauce from Wichtelchen272.

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