Salmon Cakes with Shaved Vegetables

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Salmon Cakes with Shaved Vegetables
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
800 grams Salmon (skin removed)
1 shallot
1 Tbsp Dill (chopped)
2 tsps lemon juice
2 Tbsps Quark
1 egg yolk
3 Tbsps breadcrumbs
salt
freshly ground peppers
1 Tbsp vegetable oil
50 grams carrots
50 grams Parsnips
50 grams Leeks
2 Tbsps Chives
20 grams melted butter
2 Tbsps Whipped cream
2 Tbsps Salmon caviar
Dill (for garnish)
How healthy are the main ingredients?
SalmoncarrotParsnipLeekWhipped creamChives

Preparation steps

1.

For the salmon cakes: Remove any bones from the fish then chop. Peel the shallots and chop. Mix with the salmon, dill, lemon juice, quark, egg yolk and 1 tablespoon breadcrumbs. Season with salt and pepper.

2.

Form into 4 patties and coat in the remaining breadcrumbs. Heat the oil over medium heat in a large frying pan and cook the salmon cakes for about 3 minutes per side, until golden brown.

3.

Rinse the carrots and parsnips, peel, thinly slice lengthwise and then cut lengthwise into 3 mm (approximately 1/8 inch) wide strips. Trim the leek, rinse and cut the white parts into 3 mm (approximately 1/8 inch) wide strips. Blanch the vegetable strips in boiling salted water for 2 minutes then drain. Mix with the chives and melted butter.

4.

Arrange the vegetable strips on 2 serving plates and top with the salmon cakes. Top each cake with a dollop of sour cream and salmon caviar. Serve garnished with dill.