Pacific Northwest Hoorische

Ingredients

In this Pacific Northwest adaptation of Hoorische, the traditional German dish is transformed by incorporating Pacific Northwest flavors and ingredients. The original German version typically uses meat fillings like beef or pork, but in this recipe, we substitute it with wild salmon, a staple of the Pacific Northwest. Additionally, the hazelnut pesto adds a unique twist, showcasing the region's love for hazelnuts. We alse have the original recipe for Hoorische, so you can check it out.

• 4 large russet potatoes, peeled and boiled until tender (800g / 1.75 lbs) 4 large russet potatoes, peeled and boiled until tender (800g / 1.75 lbs)
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 1 teaspoon salt 1 teaspoon salt
• 1 pound wild salmon fillet, skin removed (450g) 1 pound wild salmon fillet, skin removed (450g)
• 1/4 cup breadcrumbs (30g) 1/4 cup breadcrumbs (30g)
• 1/4 cup chopped fresh dill 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (25g) 1/4 cup grated Parmesan cheese (25g)
• 1/4 cup chopped roasted hazelnuts (30g) 1/4 cup chopped roasted hazelnuts (30g)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup olive oil (60ml) 1/4 cup olive oil (60ml)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 50g (Sugars: 2g)
• Protein: 24g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, mash the boiled potatoes until smooth. Add the flour and salt, and knead until a soft dough forms.
2. 2.
   Divide the dough into small portions and flatten each portion into a circle.
3. 3.
   In a separate bowl, combine the salmon, breadcrumbs, dill, parsley, Parmesan cheese, salt, and pepper. Mix well.
4. 4.
   Place a spoonful of the salmon mixture onto each flattened dough portion. Fold the dough over the filling and seal the edges, forming dumplings.
5. 5.
   Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 10 minutes or until they float to the surface.
6. 6.
   While the dumplings are cooking, prepare the hazelnut pesto. In a food processor, blend the roasted hazelnuts, garlic, olive oil, salt, and pepper until smooth.
7. 7.
   Once the dumplings are cooked, remove them from the water using a slotted spoon and serve with a drizzle of hazelnut pesto.

Treat your ingredients with care...

• Salmon — Ensure the salmon fillet is fresh and free of bones. Remove the skin before using.
• Hazelnuts — To roast hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 10 minutes, or until fragrant. Rub the roasted hazelnuts in a kitchen towel to remove the skins before chopping.

Tips & Tricks

• For a smoky flavor, you can grill the salmon fillet before incorporating it into the filling.
• If you prefer a vegetarian version, you can substitute the salmon with roasted vegetables like mushrooms, zucchini, and bell peppers.
• Serve the Hoorische with a side of fresh mixed greens dressed with a light vinaigrette to complement the flavors.
• Leftover Hoorische can be pan-fried until golden brown for a delicious twist.

Serving advice

Serve the Pacific Northwest Hoorische hot, garnished with additional chopped dill and a sprinkle of grated Parmesan cheese. Accompany it with a side of hazelnut pesto for dipping.

Presentation advice

Arrange the Hoorische on a platter, showcasing their golden color and the vibrant green of the pesto. Drizzle the hazelnut pesto over the dumplings, allowing it to cascade down the sides for an elegant presentation.