Salmon Balls with Avocado and Lemon Dill Mayo
Photography by Sarah Tuck.
These light, flavour-packed and utterly addictive morsels make an elegant lunch, starter or light dinner with a crisp glass of white.
Serves: 4
INGREDIENTS
250 grams salmon
250 grams white fish (I used gurnard)
½ onion, chopped
½ stick celery, finely chopped
2 tablespoons dill, finely chopped
⅛ teaspoon cayenne pepper
2 tablespoons mayonnaise
½ red capsicum, finely chopped
finely grated zest of 1 lemon
1½ cups panko crumbs
rice bran or light olive oil spray
Lemon dill mayo
⅔ cup whole egg mayonnaise
finely grated zest of 1 lemon
⅓ cup roughly chopped dill
1 teaspoon American mustard
To serve
2 cos lettuces, washed and separated
2 avocados, sliced
¼ cup dill fronds, to garnish
METHOD
Roughly chop the salmon and white fish, add to a food processor with the onion and pulse to combine. Tip out into a large bowl and add the celery, dill, cayenne, mayonnaise, capsicum and lemon zest.
Mix well and roll into 16 balls and coat in panko crumbs. Cover and refrigerate for at least an hour, up to 6 hours.
Preheat the oven to 190°C.
Line two trays with baking paper. Spray the balls lightly with oil and bake for 20 minutes or until cooked through.
Lemon dill mayo: Whiz the mayonnaise, lemon, dill and mustard in a small food processor. Thin with water to your desired consistency.
Serve the salmon balls with lettuce and avocado, drizzled with dressing and a sprinkling of dill.
Sarah Tuck
Sarah Tuck is a food writer and photographer based in Auckland. For more recipe ideas and cooking inspiration, visit her beautifully photographed blog, From the Kitchen. To read a little more about her and find out how From The Kitchen began, click here to read our story on her.
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