Preparation
-
1Dill in den Zitronensaft einrühren und für 5 Minuten einweichen lassen. Lachs mit 2 Gabeln zerteilen und Kartoffeln, Blütenzarten Köllnflocken, Ei, Kapern sowie Petersilie in eine Schüssel geben. Mit Pfeffer, Salz, Dill-Zitronensaft und etwas geriebener Muskatnuss würzen.
-
2Mix the mixture well with a fork. 4 Frikadellen formen und in Blütenzarten Köllnflocken wenden.
-
3Heat Livio® in a pan and fry the meatballs on each side. Drain on household paper.
-
4To make the sauce, mix the mustard, honey, wine vinegar, Livio®, dill and salt and pepper well and serve with the meatballs.
-
5No matter whether with fish, meat or vegetables, these meatballs always taste good. Preparation time: approx. 20 minutes
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 4 pieces:
1 TL
dried dill
1 TL
lemon juice
100 G
smoked salmon
80 G
boiled potato
4 EL
Delicate Kölln Oat Flakes
1
Egg (weight class M)
1 EL
Capers, chopped
1 EL
Parsley, fresh & chopped
1 prize
Cayenne pepper
1 prize
Salt
something
nutmeg
2 EL
Livio® Extra Virgin Olive Oil
For the sauce:
4 EL
medium hot mustard
5 EL
Honey
1 EL
White wine vinegar
3 EL
Livio® Extra Virgin Olive Oil
1 Federal
dill
something
Salt
something
pepper
