Wild Alaska Salmon, Herb and Lemon Dumplings

7.5 oz can red or pink wild Alaska salmon
3 oz fresh breadcrumbs
1 1/2 oz vegetable suet
Finely grated zest of 1 lemon
1 tablespoon freshly-chopped dill or parsley
1 small egg, beaten
A little plain flour
1 1/4 pint vegetable stock
1 small courgette, cut into fine strips
1 small carrot, cut into fine strips
Salt and freshly-ground black pepper

To Garnish:
Freshly-chopped dill or parsley

Drain the salmon, reserving the liquid. Remove the skin and bones, if desired. Set aside

Mash the salmon and mix in the breadcrumbs, suet, lemon zest and dill or parsley. Season with a little salt and pepper. Mix in enough beaten egg to make a stiff paste. Using floured hands, form the mixture into 10 or 12 small balls

Heat the vegetable stock in a large saucepan and add the courgette and carrot strips. Pour in the reserved salmon liquid, straining it through a sieve. When the mixture is simmering, add the dumplings.

Cover and cook over a low heat for 12-15 minutes

Laddle the broth and dumplings into 2 soup plates and serve at once, sprinkled with dill or parsley


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