916 kcal
60 min.
Recipe for Potato dumplings with creamed spinach and salmon
0 reviews
NaN g
916 kcal
1 kcal
916.5
56.0g
27.8g
107.8g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Potato250 g
- Oily fish, fresh or frozen125 g
- Spinach, fresh or frozen5× handful (125 g)
- Wholemeal flour7× tablespoon (105 g)
- Cream, UHT, half5× tablespoon (75 g)
- Eggs chicken1× portion (60 g)
- Limes25 g
- Garlic0.5× clove (2.5 g)
- Pepper, cayenne, ground1× pinch (1 g)
- Curry, powder1× pinch (1 g)
- Nutmeg, ground0.5× pinch (1 g)
How to make Potato dumplings with creamed spinach and salmon
1. Finely grate the potatoes and set them aside for 15 mins until they darken.
2. Squeeze out the water from the potatoes and set aside for 10 min.
3. Pour away the excess water, and add the starch which is left to the grated potatoes.
4. Add the egg and flour so that the mixture has a thick consistency.
5. Season the mixture with salt and pepper, then use a spoon to form little dumplings.
6. Boil them in salted water for approx. 1 min.
7. Sprinkle the salmon with curry powder and a pinch of salt and fry until brown.
8. Boil up the cream with the chopped garlic, chilli, salt, pepper and a little grated lime peel.
9. Add the spinach and nutmeg, and gently bring to the boil.
10. Place the spinach on top of the dumplings and serve with pieces of salmon.
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