1. Knead together 300 g flour (1), 1/2 tsp salt, 3 eggs and about 5 tbsp cold water until smooth dough. Wrap in plastic wrap and let rest for about 30 minutes.
Remove the skin from the onions and dice finely. Remove garlic from peel, chop. Heat 1 tbsp. fat. Saute garlic and 1 tbsp onion cubes in it until translucent. Cool down. Cut smoked salmon and fresh salmon into very fine cubes. Separate 1 egg. Mix egg yolks, whole salmon, onion-garlic mixture, lemon zest and juice together well, season.
Cut pasta dough in half. Roll out on a little flour (2) into two thin sheets (a approx. 32 x 40 cm). Spread about 20 heaps of salmon mixture evenly on one plate at regular intervals. Brush the spaces in between with egg white. Cover with the second pastry sheet. Press the spaces in between well smooth and roll out approx. 20 Maultaschen (a approx. 8 x 8 cm).
4. cook the Maultaschen in salted water for 8-10 minutes.
5. rinse chives and cut into rolls. Boil a good 3/4 liters of water and mix in clear soup. Sauté remaining onions in 2 tbsp hot fat until golden. Season with pepper and a little salt.
Drain the Maultaschen and arrange them in deep plates. Pour the hot clear soup and sprinkle with melted onions and chives. Serve with fresh leaf salad.
Preparation time: 1 3/4 hours
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Our tip: Fresh chives are much more aromatic than dried ones!
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