Dumplings with salmon and birch sap sauce
4 servings
120 minutes
Dumplings with salmon and birch sap sauce are a refined blend of Russian traditions and modern gastronomic trends. The delicate taste of salmon, sealed in thin dough, unfolds in every spoonful of the tender sauce where white wine and birch sap unite in an exquisite symphony. The light sweetness of birch nectar highlights the freshness of the fish, while cream adds a velvety texture. This recipe recalls the deep connection of Russian cuisine with the natural gifts of forests and rivers, creating a dish perfect for a cozy family dinner or festive feast. When serving it, garnish with herbs and lemon zest to enhance its freshness and add a final touch to the culinary masterpiece.
1
Prepare the sauce. Chop the shallots and ginger.
- Shallots: 50 g
- Ginger: 50 g
2
Place the saucepan on the heat. Pour in 25 ml of olive oil. Add the chopped onion and ginger. Sauté them a bit to release their flavor.
- Olive oil: 50 ml
- Shallots: 50 g
- Ginger: 50 g
3
Add wine and simmer the sauce for 3 minutes on low heat. Then add birch juice and cream and simmer the sauce for 20 minutes.
- Dry white wine: 250 ml
- Birch sap: 500 ml
- Cream 33%: 300 ml
4
While the sauce is being prepared, prepare the salmon fillet. Chop it finely into minced meat and salt to taste. Add a teaspoon of mayonnaise and chopped onion to the minced meat. Mix well.
- Salmon fillet: 200 g
- Salt: to taste
- Green chives: 10 g
5
Strain the sauce. Add butter. Salt and sugar to taste. Blend with a blender. Set aside.
- Butter: 25 g
- Salt: to taste
- Sugar: to taste
6
Beat the egg. Brush the dumpling wrapper with egg, place the filling in the center. Seal the dumplings.
- Chicken egg: 1 piece
7
Place a pot of water for the dumplings. Add 25 ml of olive oil to the water. Cook the dumplings until done.
- Olive oil: 50 ml
8
Serve dumplings with warmed sauce. Garnish with herbs and lemon zest.
- Salt: to taste