Ingredients
- 200 g floury potatoes
- 120 g white bread (from previous day)
- 100 ml milk, lukewarm
- 150 g salmon fillet, skinless
- 1/2 bunch dill
- 1 onion
- 75 g cream cheese
- salt, pepper
- 1 egg
- 30 g flour
Preparation
1. Peel the potatoes, cut into cubes and place in the Softiera insert.
2. Pour 150 ml of water into the pot and place Softiera insert in it. Place EasyQuick with sealing ring 24 cm on pot.
3. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 10 minutes in the steam area.
4. Remove the EasyQuick at the end of the cooking time, take out the Softiera insert and let the potatoes steam dry.
5. Cut the bread into small cubes, pour the milk over the bread and leave to soak for approx. 5 minutes.
6. Cut the salmon fillet into small cubes. Finely chop the dill, peel and finely chop the onion. Mix everything with the cream cheese and season with salt and pepper.
7. Press the potatoes through a potato ricer. Add soaked bread, egg and flour to the potatoes. Season with salt and pepper and mix everything well.
8. Using the EasyQuick, cut a circle out of baking paper and place in the Softiera insert.
9. Divide the potato dough into four portions, flatten into a circle, add 1/4 of the salmon filling to each, seal the potato dough over the filling, shape into dumplings and place in the Softiera insert.
10. Pour 150 ml of water into the pot and place Softiera insert in it. Place EasyQuick with sealing ring 24 cm on pot.
11. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 10 minutes in the steam area.
Tip
- Butter breadcrumbs for salmon dumplings: Melt 50 g butter in a small pot. Then add 50 g breadcrumbs and roast until golden brown, stirring constantly. Pour the crumbs over the salmon dumplings.
This recipe has been tested and approved by AMC.
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