A cup! If that is not the most mysterious measuring tool that is being used in the kitchen – we certainly don’t know what it could be! When in American cookbooks you come across recipes where everything is measured with “cups” – you can easily find on the internet that one cup of flour measures 120g of flour, but a cup is also 190g of sugar or 240g of butter and 250 ml of milk. It is complicated, but also solvable.
However, what happens when we find in our recipes that famous CUP? We know that we usually take our favorite cup and use it for measuring – asking ourselves how everything is going to turn out in the end… In most cases it turns out OK, because this kind of measuring is risky only if we are making a cake. Nevertheless, in order to be 100% on the safe side, in this recipe, a cup will be Moja Kravica cup. Yoghurt or sour cream cup – ingredients which you will use to prepare this dish. We are positive that we couldn’t have made the recipe easier than this, because there is no kitchen scale measuring, and a cup is no longer such a mysterious measuring unit.
Ingredients
5 cups of salmon
5 cups of cooked millet, well drained
2-3 chopped cloves of garlic
1 egg
Spoon of the Moja Kravica butter (at room temperature)
Spoon of Dijon mustard
½ cup of finely grated Pecorino cheese
Salt, pepper and chili to taste
Bread crumbs if needed
Fresh cucumbers for serving
½ cup of Moja Kravica thick yoghurt
2 cloves of garlic
1½ cup of dill weed
1 spoon of honey (optional)
1 spoon of lemon juice
Salt and pepper to taste
½ – 1 cup of Moja Kravica sour cream
Preparation
Preheat the oven to 180C and line a pan with baking paper. Cut the salmon into little cubes and put them in a freezer for a bit before putting them into a blender or food processor. Quickly press the “on” button couple of times and be careful not to make the pieces too small. If you don’t have a blender, chopping into small pieces is also an option.
Put all the ingredients for the meatballs (except for bread crumbs) in a bowl and mix them well. If you are not satisfied with the density of the mixture, then you can add bread crumbs. Make small or bigger meat balls, as desired. You can also decide if you wish to roll the meatballs into bread crumbs
Place the meatballs on the pan, cover lightly with aluminum foil and roast for around 20 minutes under the foil – then for another 10 minutes without the foil. Leave them aside to cool down a bit before serving. Meatballs are gentle so be careful not to overcook them because they will become hard!
Sauce can be prepared earlier and left in the fridge. Put in the blender all the ingredients except for the sour cream, and blend everything. If the blender has less power, previously chop up the onion into small pieces so that you can be sure it will be well blended. Once you blend everything add sour cream and mix by hand.
Make straight cucumber ribbons (with a potato peeler) and add spices to taste, then place meatballs over the ribbons and cover with sauce. Decorate with fresh dill weed or chopped chives.
ADVICE: for a milder flavor of the sauce, fry garlic on butter for just a short period of time, and then continue preparing the sauce according to the recipe. Cooked millet can stay in the fridge for couple of days, so you don’t have to cook it on the same day when you are making meatballs.
