- 500g fresh salmon fillets (bones removed)
- 2 cups white organic sour dough bread, cut into 1 cm pieces (crust removed)
- 2 tbsp coriander, finely chopped
- 2 tbsp mint, finely chopped
- 2 tbsp spring onion, finely chopped
- sea salt
- black pepper
- 2 tbsp lime mayonnaise (recipe below)
- olive oil for frying
- Title:Lime mayonnaise
- 3 egg yolks
- 350ml virgin olive oil
- 1 1/2 tbsp lime juice
- pinch sea salt
- pinch of white pepper
- zest of 1 lime
- Tabasco sauce
For the mayonnaise
Place the egg yolks into a deep bowl. Gradually whisk in a third of the oil. Slowly fold in the juice, plus salt and pepper, and continue to whisk in the remaining oil.
Adjust the tartness and add Tabasco if you fancy.
For the balls
Drop the salmon in a steamer and steam for 7 minutes or until just cooked. Remove, and sit on paper towel to dry.
Preheat oven to 220-230C.
Place the bread cubes into a bowl. Add the fish in pieces once cool. Then toss in the fresh herbs and a touch of salt and pepper. Mix lightly and thoroughly before adding the mayonnaise, which will bind it all together.
Mould into small to medium balls and allow to rest. Seal in a hot pan with a tablespoon of olive oil.
Once sealed, place into a hot oven for 3 to 5 minutes.
Serve over a nest of green leaves, some blanched carrots, sugar snap peas, a pickled onion and top with more mayonnaise, if desired.
- Main Ingredients - Fish
- Course - Finger-food