Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 2 large floury potatoes (e.g. Rooster) (approximately 400g)
  • 300g fresh salmon
  • 2 scallions, sliced
  • Handful of fresh chives, chopped
  • Handful of fresh coriander, chopped
  • 150g grated Parmesan cheese
  • 8 tablesp. flour
  • 2 eggs, beaten
  • 8 tablesp. of breadcrumbs
  • 4 tablesp. rapeseed or olive oil
  • Lemon juice
  • Salt and freshly ground black pepper
Cooking time: 50 MIN

A richly flavoured recipe that offers you a tasty combination of potato and fresh salmon in soft dumplings enhanced with chives and coriander.

  1. Wash, peel and then plunge the potatoes into a pan of salted water and bring to the boil. Cook for 20 minutes.
  2. Place the salmon in the boiling stock for 6 to 8 minutes.
  3. Drain and crumble the salmon with a fork.
  4. Peel and slice the scallions. Wash, dry and chop the chives and coriander.
  5. Drain and mash the cooled potatoes with a fork.
  6. In a salad bowl, mix the mashed potatoes, salmon, chopped herbs, chopped onions and Parmesan cheese. Season with salt and pepper.
  7. Shape into balls and then bread them by rolling them successively in flour, beaten egg and breadcrumbs.
  8. Heat the oil and fry the dumplings for 4 to 5 minutes until golden brown.
  9. Sprinkle with lemon juice just before serving.

Credits: © CNIPT _ Amélie Roche

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