Albóndigas de salmón en conserva con patatas

Ingredientes

• 2 cans salmon (6 oz / 170 grams each)
• 1/4 cup plain bread crumbs (30 grams)
• 2 cage-free organic eggs
• 1/4 cup chopped onions (40 grams)
• 1 small carrot (finely grated)
• 1 clove garlic (finely grated)
• 2 tbsp chopped parsley (8 grams)
• 1/2 tsp sweet smoked Spanish paprika (1.25 grams)
• sea salt & black pepper
• 1 small onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 tbsp all purpose flour (10 grams)
• 1 tbsp white wine vinegar (15 ml)
• 1/2 tsp dried thyme (.50 grams)
• 1 1/2 cups vegetable broth (360 ml)
• sea salt & black pepper
• 1/4 cup extra virgin olive oil (60 ml)
• 1.5 lbs baby yukon gold potatoes (700 grams)
• handful chopped fresh parsley

Preparación

1. 1

   Drain the cans of salmon into a fine sieve with a bowl underneath, gently flake the salmon, then add into a large bowl, along with the bread crumbs, crack in the eggs, add in the onion, carrot, garlic, parsley and paprika, then season with sea salt & black pepper and mix together

2. 2

   Once everything is well mixed, mash down on the mixture until you get a paste-like texture, to shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, then shape into a ball, about the size of a golf ball, if you see your mixture is too dry to work with add in some whisked egg, if it's too wet, add in more bread crumbs

3. 3

   Once all the salmon meatballs have been assembled, heat a large fry pan with a medium heat and add in the olive oil

4. 4

   After a couple of minutes add in the salmon meatballs, all in a single layer and evenly spaced out, fry for 8 to 10 minutes or until golden fried all around

5. 5

   While the salmon meatballs are cooking, cut the potatoes (washed & patted dry) into small bite-size pieces, then add them into a stock pot, all in a flat layer, fill with some water, just enough to barely cover the potatoes, season generously with sea salt and heat with a high heat

6. 6

   While the potatoes are cooking, move back to the salmon meatballs, after 8 to 10 minutes and they're golden fried all around, remove them from the pan and set aside

7. 7

   Now using the same pan with the same heat, make the sauce, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the flour, mix continuously, after 2 minutes add in the vinegar, thyme and season with sea salt & black pepper, quickly mix together, then slowly add in the broth while mixing continuously, once all the broth has been added and you've ended up with a slightly creamy sauce, add the salmon meatballs back into the pan, then gently flip each one so they're coated in all that goodness, lower to a low medium heat and simmer

8. 8

   After boiling the potatoes for 15 to 20 minutes and they're just cooked through, you can always pierce them with a toothpick, drain into a colander

9. 9

   Transfer the potatoes into serving dishes, along with some of the simmering salmon meatballs, then top off with some of the sauce and chopped fresh parsley, enjoy!