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Fish patty stacks
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Preparation:
1 hr 15 min.
Preparation
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Ingredients
for
4
- Ingredients
- 3 cups skinless Salmon fillet (cut into chunks)
- ⅜ cup dry white wine
- 1 bay leaf
- 1 tsp black peppercorns
- 1 Cucumber (sliced finely)
- ⅔ cup Radish (sliced finely into discs)
- 1 Tbsp Salmon roe
- 1 scallion (sliced finely)
- mint (to garnish)
- ½ cup cream cheese (softened)
- salt
- peppers
- 1 Tbsp parsley (finely chopped)
- 2 small eggs
- 1 cup dried breadcrumbs
- 2 Tbsps plain flour
- 8 Bagel (halved)
Preparation steps
1.
Pre-heat the oven to 220°C | 425F | gas 7.
2.
In a large saucepan, combine the wine, bay leaf, peppercorns and salmon and add enough water to cover.
3.
Bring to a simmer over a medium heat, cover and poach for 8-10 minutes until the salmon is firm yet springy to the touch. Drain the salmon and discard the bay leaf and peppercorns.
4.
Transfer to a mixing bowl and, using your hands, combine with flour, breadcrumbs, parsley, seasoning and eggs until you have a smooth mixture.
5.
Use 2 tablespoons of the mixture per patty, and shape them using your hands. Transfer to a lined baking sheet and chill for 15 minutes.
6.
Remove after chilling and allow to stand for a few minutes before baking until golden brown and piping hot throughout; usually 15-20 minutes.
7.
Meanwhile, toast the mini bagels until golden brown all over.
8.
Remove the salmon patties once ready and assemble the mini burgers; top the bottom half of the bagels with slices of the cucumber, then follow with a patty.
9.
Top with slices of radish, then place another patty on top of them. Spread a tablespoon of softened cream cheese on top and place the top half of the bagels on top, pressing down gently to secure.
10.
Transfer the burgers to a presentation plate and then arrange some salmon rose and sliced spring onion on top and garnish with a mint leaf. Serve immediately.
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