Recipe : Salmon Dumplings

This is a tasty, versatile recipe and can use the cheaper parts of salmon offered by the fishmonger, making it ideal for a budget meal.

This recipe makes 16 small dumplings

Ingredients:

80g can salmon or fresh cuts from a fillet

1 teaspoon of chopped parsley

Suet crust pastry

Method for making Suet crust pastry:

225g self raising flour

1/2 teaspoon of salt

100g of shredded suet

150mls of water

Sieve the flour and salt into a large mixing bowl

add the suet and mix well.

Pour in the water and mix well until all the water is absorbed.

Turn out the dough onto a floured board and gently knead well.

Divide pastry into 16 small balls.

Method for making Salmon Balls:

Put on a pan of water and bring to the boil.

Drain the canned salmon and ensure you have removed bones, (this applies to fresh fish too).

Break up and mash the fish into fine flakes with a fork and stir in the parsley.

Take a pastry ball, flatten and put a spoonful of fish mixture into the middle.

Dampen the edges of pastry and gather up to form a ball, scrunched at the top, (repeat for remaining 15)

Make sure you flour the fish balls well, this helps stop them from falling apart as you put them in the water.

Gently add the dumplings into boiling water and cook for 15 - 20 mins. The dumplings will swell and double their size so make sure you do not cram the pan full.

Lift out with slotted spoon so water drains away.

Serve with vegetables of your choice.

These can also be drizzled with a parsley sauce and served with broccoli and carrots.