Description
These Mini Salmon Rissoles with Sour Cream and Attilus Caviar are the most luxurious & delicate salmon rissoles ever! Don't miss out on this elegant recipe.
Ingredients
Units
Scale
- 250ml (1 cups) milk
- 250g (1/2lb) fresh salmon fillets, skinless
- 500g (1lbs) potatoes, peeled and chopped
- 15ml (1 tbsp) dill, washed and finely chopped
- 45ml (3 tbsp) flour
- 1 egg, beaten
- 100g (3 1/2oz) dried breadcrumbs
- 45ml (3 tbsp) vegetable oil
- 100ml (3fl oz) sour cream
- 20g (3/4oz) Royal Oscietra caviar
Instructions
- Heat the milk over high heat in a saucepan. When it begins to boil, add the salmon and season to taste.
- Reduce the heat to medium and simmer your salmon for 15 minutes or until the fish is cooked.
- Spoon out the fish and set aside to cool. Reserve the milk.
- Meanwhile, place the potatoes in a large pan and cover with boiling water. Bring back to the boil and cook for 10-15 minutes until soft. Drain, then mash, using splashes of the reserved milk to attain the desired consistency.
- Place the fish, potatoes and dill in a large bowl and stir until the ingredients are evenly distributed.
- Shape the mixture into small, bite-sized discs, about 5cm (2in) in diameter and finger-width in thickness.
- Preheat your oven to 120°C/100°C fan/250°F/ gas mark ½.
- Place the flour, egg and breadcrumbs in 3 respective shallow dishes.
- Dip each rissole into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
- Place a large frying pan on a medium heat and add the vegetable oil.
- Carefully place the rissoles into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a spatula.
- Transfer the fried rissoles to the oven and keep the cooked ones warm while you’re frying in batches.
- Top with a dollop of sour cream and caviar, respectively. Decorate with a slivers of lemon and dill sprigs.
Notes
- The sour cream and caviar quantities in this recipe are guesstimates and depends entirely on how much or little you want to top the rissoles with.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Starter
- Cuisine: Russian
Nutrition
- Serving Size: 1
- Calories: 79
- Sugar: 1g
- Sodium: 46mg
- Fat: 3.7g
- Saturated Fat: 1.1g
- Carbohydrates: 7.8g
- Fiber: 0.7g
- Protein: 3.7g
- Cholesterol: 14mg