Salmon Meatballs

Soak the toast without crust in cold water. Cut half of the salmon fillet into strips at the beginning, then into fine cubes. Roughly cut the other half. Squeeze the soaked bread well.

Put the coarsely cut salmon fillet with the squeezed bread through the middle meat grinder and put it with the salmon cubes in a suitable bowl. Season the farce heavily with mustard, salt, juice of one lemon and coriander and add the egg. Mix all the ingredients together well. Put the salmon farce in the refrigerator with the lid closed (1/2 to 1 hour).

With wet hands, form 2 meat lobs per person from the salmon farce.

Heat the clarified butter in a frying pan. Fry the salmon meatballs in it at low temperature for about 3 minutes on each side.

Serve the salmon meatballs with lemon wedges and a leaf salad.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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