Salmon meatballs with wasabi-crème-fraîche & cucumber salad

Ingredients

Directions

1. 1

   Peel and wash the potatoes, cover and cook in salted water for about 25 minutes.

2. 2

   For the salad, wash the cucumber, cut it in half lengthwise, then cut it into thirds and cut it into fine strips. Peel and chop the ginger. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Squeeze limes.

3. 3

   Mix juice with chili and ginger, season with salt and brown sugar. Mix with the cucumbers.

4. 4

   Grind bread finely in the universal chopper. Cut salmon into small pieces. Clean and wash spring onions, cut into thin rings. Drain potatoes. Mash potatoes, salmon, spring onions, 2 tbsp. breadcrumbs, butter and egg with a potato masher to a coarse mass.

5. 5

   Season only with pepper.

6. 6

   Form the mixture into approx. 8 meatballs. Turn bread crumbs one after the other in the rest, press lightly. Heat oil in a coated pan. Fry the meatballs for 4-5 minutes on each side.

7. 7

   Mix crème fraîche and wasabi. Season to taste with salt. Wash the coriander, shake dry and cut the leaves coarsely. Fold into the cucumber salad. Season again with salt and sugar.

8. 8

   Do everything. It goes well with pita bread.