Thea Dianne’s salmon keftethes

AT A GLANCE

  • Serves 6 people

  • 100 ml extra-virgin olive oil, plus extra for pan-frying
  • 1 large brown onion, finely diced
  • 1 tsp each ground cumin, ground cinnamon and ground nutmeg
  • 2 large vine-ripened tomatoes, peeled, seeded and finely diced, juice reserved
  • 1 tbsp tomato paste
  • 1 salmon fillet (500gm), skin off, pin-boned and finely diced
  • Bunch at-leaf parsley, leaves picked and very finely chopped, plus extra leaves for garnishing
  • Bunch mint, leaves very finely chopped
  • 2 tbsp plain flour, plus extra for rolling
  • To taste: freshly ground white pepper
  • For serving: lemon cheeks
01   Heat a frying pan over low heat and add the oil. When hot, add the onion and cook for 5-10 minutes, until it starts to caramelise. Remove from heat and stir through the cumin, cinnamon and nutmeg. Set aside to cool.
02   Combine the tomato juice with ½ cup (125 ml) of water and mix in the tomato paste until smooth. Combine this with the onion, diced tomato, salmon, parsley, mint and flour. Beat well using a wooden spoon until the mixture becomes pasty and sticks together. Add salt flakes and white pepper to taste.
03   Form 4cm balls from the mixture, flatten into patties and coat in the extra flour.
04   Heat a frying pan over medium heat and add the oil for pan-frying. When hot, cook the patties for about 2-3 minutes each side, until just cooked through.
05   Serve garnished with extra parsley leaves, with lemon cheeks.

Note This recipe was published in the Sydney Seafood School Cookbook ($49.99, hbk, Penguin Lantern) by Roberta Muir and has been reproduced with minor GT style changes.

Topics:

SALMON, MAIN, PARSLEY, SUMMER, FISH, MINT, CHEFS' RECIPES, TOMATOES, CUMIN, GREEK, ONIONS, SEAFOOD

Recipe:

JONATHAN BARTHELMESS

Photography:

ALAN BENSON

Styling:

SARAH O'BRIEN

FEATURED IN

Jan 2013

Jan 2013

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