This is a great idea for ‘stretching’ a can of salmon in a new and interesting way. Just mix wild Alaska salmon with breadcrumbs, lemon and dill and shape into balls. Place the dumplings in a heated saucepan with vegetable stock, courgettes and carrots. Serve the broth and dumplings garnished with dill. Even if you’ve made a few extra, the dumplings can be frozen prior to cooking, so you can enjoy them a second time around!
Serves: 2
1 x 213g cans red or pink wild Alaska salmon
75g (3oz) fresh breadcrumbs
45g (1½oz) vegetable suet
Finely grated zest of 1 lemon
1 tbsp freshly chopped dill or parsley
1 small egg, beaten
A little plain flour
750 ml (1¼ pints) vegetable stock
1 small courgette, cut into fine strips
1 small carrot, cut into fine strips
Salt and freshly ground black pepper
Freshly chopped dill or parsley to garnish
• Drain the salmon, reserving the liquid. Remove the skin and bones, if desired. Set aside
• Mash the salmon and mix in the breadcrumbs, suet, lemon zest and dill or parsley. Season with a little salt and pepper. Mix in enough beaten egg to make a stiff paste. Using floured hands, form the mixture into 10 or 12 small balls
• Heat the stock in a large saucepan and add the courgette and carrot strips. Pour in the salmon liquid, straining it through a sieve. When the mixture is simmering, add the dumplings. Cover and cook over a low heat for 12-15 minutes