Salmon Rolls with Curry Sauce and Rice

Summary

Prep Time	25 mins
Cook Time	15 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel the salmon and cut into fine cubes. Put the salmon cubes with the egg white, 3 tablespoons of red curry paste and creme fraîche in a kitchen mixer and puree everything finely. Season to taste with salt and pepper.
Shape the mixture into meatballs (I use rings because of the look). Fry the meatballs in a little butter and / or oil in a pan over low heat for about 3 - 4 minutes on each side. Then take the meatballs out of the pan and wrap them in aluminum foil.
Sweat the onions and garlic in the pan. Then add another 3 tablespoons of red curry paste and also sweat briefly. Deglaze with coconut milk and bring to the boil. I then still add 3 - 4 tablespoons of mango chutney, which I made myself (there is still plenty of garlic and chilies in addition to the mangoes), so that the sauce is spicy.
When the sauce has the desired consistency, I put the meatballs in for another minute, then they are hot again. Meanwhile, cook the rice in vegetable stock. Serve the meatballs with the rice and curry sauce.

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