Fish Dumplings with Vegetables

For the fish dumplings with vegetables, first prepare the pasta dough (see recipe). Roughly mince the vegetables or cut them into very fine cubes, sauté them together with the onions in butter, bring to the boil with the cream and boil down to a very creamy consistency. Put in a cold place.

Finely mince or very finely dice the salmon and chill. Mix with vegetables and season with lemon juice, dill, salt and pepper. Add cream cheese or crème fraiche to taste.

Form small dumplings from the mixture and freeze them for a short time to make them easier to wrap. Then coat with the dough, shape into nice dumplings and cook in salted water for 12 to 15 minutes rather than boiling.

Variations: You can also omit wrapping with the dough, prick small dumplings from the mass with a spoon (or form small dumplings) and let them steep in stock, white wine or fish stock.

Serve the fish dumplings with vegetables on a light fish sauce or with leaf salad.

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