Smoked Salmon Dumplings

Steam the potatoes until soft. Let them sit for 2-3 minutes, then peel them and mash them immediately and add the egg, salt and enough flour to make a dough. Roll the salmon into 1-1/2" balls.

For Dumplings: In the palm of your moistened hand, form a round disc of dough big enough to hold a salmon-ball. Bring the dough around to the top and close it around the salmon.

Meanwhile, heat plenty of salt water. Place the dumplings in the water and simmer them for a few minutes until they have been swimming to the top (the water must not boil!).

Place them on a serving plate and sprinkle with plenty of fresh chopped parsley.

NOTE: To keep them from sticking to the bottom of the pot, slightly turn the pot back and forth or very carefully stir a bit after placing dumplings into the water.