Smoked Salmon and Grilled Mushroom Balls

Servings: for 4 people

Ingredients:

Smoked Salmon Ball
120g smoked salmon
3 pieces potatoes (about 470g)
20g butter (A)
35g cream cheese
2 tablespoons fresh cream
20g breadcrumbs
Salt and pepper (A)

Mashed Potato
1 potato
1 tablespoon fresh cream
20g butter (C)
A little salt and pepper (C)
1 teaspoon salt (B)
A little pepper (B)

18 Pieces Grilled Mushroom
18 pieces mushrooms
1/4 piece chopped onion
250g minced meat
10g breadcrumbs
1 teaspoon salt
A little pepper
1 egg
Moderate amount of starch
Moderate amount of olive oil

Toppings
Red and yellow paprika (cut into star shape)
Dill
Parsley

Instructions:

1. Peel the potatoes (4 pieces), put water in a hand pan and boil until cooked. Lightly crush 3 pieces with a wooden spatula. Set aside one for mashed potatoes.
2. Add A and smoked salmon to the mashed potatoes and mix well to knead the whole. Make 17 balls of about 35g each, and sprinkle potato starch on them.
3. Remove mushroom stalks. Put B in a bowl and mix until it becomes sticky. Make 18 and sprinkle potato starch all over.
4. Add the potato (1 piece) and C to a pot, and heat over low heat while mashing with a wooden spatula, etc., to make mashed potatoes.
5. Spread olive oil on a hot plate grande size (takoyaki plate). Place 2 and 3 alternately and heat at [MED]. Rotate with a bamboo skewer and grill until the whole is crispy.
6. Place a small amount of mashed potatoes from step 4 and dill on top of the smoked salmon balls. Sprinkle the grilled mushrooms with parsley and garnish with paprika.