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Ashley Delilah Lane
Salmon biscuits with sweet and sour cucumber dip
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Ingredients
Directions
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Heat 2 tablespoons of olive oil in a frying pan and fry the onion for about 3 minutes. Add the cucumber, vinegar and sugar and warm for half a minute until the sugar is dissolved.
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Spoon into a bowl and let cool for 30 minutes in the refrigerator. Meanwhile, cook the potatoes in about 20 minutes until done and stamp until puree.
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Preheat the oven to 180ºC. Spoon the mashed potatoes in a food processor and add the salmon, crème fraîche, parsley, chives, flour and the egg.
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Grind to a whole and season with salt and pepper. Make 16 cookies from the mixture with moist hands and place the salmon cookies on the baking sheet.
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Sprinkle with the rest of the olive oil and bake in the oven in about 20 minutes until golden brown. Turn halfway.
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Serve the salmon cookies with the sweet and sour cucumber dip. Tasty with a green salad.
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Nutrition
530Calories
Fat48% DV31g
Protein62% DV31g
Carbs10% DV29g
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