|Salmon and dill patties a go go|
If you are feeling more practical you could also make these as a bigger size and serve for a light lunch or dinner with lots of salad and some post Christmas virtuous eating. Of course they are not quite so cute when they are not quite so mini and who needs virtue at this time of year? Slather on the mayonnaise I say and dig in.
300g salmon fillet, skin and bones removed if possible
2 tbsp thick cream
30g fresh breadcrumbs
1 clove of garlic, finely chopped
30g goats cheese
1 egg yolk
1/2 cup chopped dill
2 tbsp plain flour
Salt and pepper to season
2 tbsp olive oil
|The mixture ready to go in the fridge|
1. Remove the skin of the salmon with a knife and any bones with tweezers if this has not already been done. Cut the salmon into bite size pieces.
2. Pour cream over breadcrumbs and leave for 5 mins.
3. Combine salmon, breadcrumb mixture, goats cheese, garlic and a pinch of salt and pepper in a food processor and blend quickly. You only need to mix for a short burst as the aim is to combine the ingredients and not to make a paste.
4. Put the mixture into a mixing bowl and combine with the egg yolk and half the dill then cover and leave to chill in the refrigerator for half an hour.
5. Dampen your hands and divide into around 24 small patties or 8 large ones.
6. Roll the patties in flour and then heat the butter and oil in a large non stick frying pan over a medium heat.
7. Cook the patties until just browned on either side being careful not to overcook and dry the salmon out. Serve topped with mayonnaise (I made my own) and the remainder of the dill.
|Patties ready to be fried|
Makes 24 pieces for finger food or would serve four as a light lunch or dinner.