Dumplings with smoked salmon loin

Dumplings with smoked salmon loin make an ideal aperitif. Served with a tasty salad, they instantly become a balanced starter or a main course.

Ingredients for 4 -6 dumplings:

100 g white bread
80 ml milk
1/2 shallot, chopped
5 g butter
1 egg
2 tbsp garden herbs (e.g. basil, chives, parsley), chopped
Salt, pepper, nutmeg, paprika, dill, lemon
Olive oil for frying
approx. 120 g Mövenpick Organic Smoked Salmon Loin

Lemon wedges


Cut the white bread into small cubes. Heat the milk and pour over the bread, then leave to stand for about 10 minutes. In the meantime, sauté the chopped shallot in butter then add to the bread. Add the egg and garden herbs to the bread and mix well. Add salt, pepper, nutmeg and paprika to taste.
Heat a little olive oil in a frying pan. Create balls or doughnut shapes with the bread mixture (each approx. 40 g), place in the frying pan, squash slightly and fry until golden yellow on both sides.
Cut the salmon into slices and place as desired on top of the still-warm dumplings. Froth the milk and blend in the garden herbs. Pour the milk over the salmon as decoration and serve immediately. Garnish with a lemon wedge and some dill.

Tip: remove the salmon from the fridge 15-20 minutes before serving and let it rest at room temperature to allow the aroma to fully develop.

Good to know: salmon is good for you. Doctors and nutritionists recommend it since it contains many unsaturated fatty acids (omega-3 fatty acids), vitamins and minerals.

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