Recipes
Salmon Patties with Dill
| Prep Time | Cook Time | Serves |
|---|---|---|
| 12 mins | 5mins | 4 (8 large patties) |
Ingredients
- 1 × 300 g salmon fillet, skin removed and pin-boned (you can ask your fishmonger to do this)
- 2 tablespoons thickened cream
- 30 g fresh breadcrumbs (from about 1 thick slice bread)
- 30 g marinated goats cheese
- 1 free-range egg yolk
- 1/4 cup chopped dill
- 1/2 teaspoon sea salt
- freshly ground black pepper
- 2 tablespoons plain flour
- 20 g butter
- 2 tablespoons olive oil
- EXTRA EQUIPMENT
- flexible narrowbladed filleting knife, (optional)
- fish pliers/tweezers
- for pin-boning (optional)
- food processor
Method
- If salmon has not had its skin removed and been pin-boned, place it on a chopping board and insert the narrow blade of a filleting knife at the tail end or thinnest section of the fillet. Work it between the skin and flesh just enough so that you can hold the skin taut on the bench with one hand, while using the knife with the other hand to work in a slightly zig-zag action and separate the skin from the flesh. Pin-bones can be removed with strong fish pliers. Cut salmon into bite-sized pieces.
- Pour cream over breadcrumbs and leave for 5 minutes.
- Process salmon, cream-soaked crumbs and goat’s cheese in a food processor; do this quickly as you want it all combined but not reduced to a paste. Scrape mixture into a mixing bowl and mix in egg yolk and dill, then season with salt and pepper to taste. (Fry a tiny ball of the mixture to check the salt and pepper if you can’t bring yourself to taste it raw.) Cover mixture with plastic film and chill in refrigerator for 30 minutes. Dampen your hands and divide mixture into 8 large or 24 bite-sized patties. Roll each one in flour.
- Heat butter and oil in a large non-stick frying pan over medium heat and fry patties for 2–3 minutes per side or until golden brown. Don’t cook too long as salmon cooks very fast and is much nicer if still moist. Serve at once.
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