Method
Take salmon & smoked salmon +
place in food processer + blend
until broken down into coarse mix
Zest the lemons + mix with salmon
in large mixing bowl
Finely chop chives + add the
salmon
Season well with the salt and
pepper
In a separate bowl, place flour,
beaten eggs + panko bread crumbs
Take egg and dust flour lightly
Take some of the salmon mix
in your hands and flatten, thus
creating a sheet of it accross your
palm
Fold the salmon mix around the
egg until the egg is covered fully
Place in fridge for 30 minutes to
firm up
Roll salmon egg in flour and shake
off excess
Roll through beaten egg then
straight into breadcrumbs
Back in fridge for 20-30 minutes
Fry at 170ºC for 2-3 minutes then
into 180ºC oven for 5 minutes
Serve with lemon + tartare sauce
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