Mont Blanc Salmon Cake
Posted by Fassler Admin on
Recipe from Tri (Instagram @bakeandcookwith3)
Serves (no. of pax): 4 pax
Difficulty Level: Medium
Ingredients:
|
Quantity |
Ingredients |
|
300 gr |
Frozen Salmon Shreds, thawed |
|
1 Cup |
Panko bread crumbs |
|
2 |
Eggs |
|
1 |
Big red chilli, removed seeds, diced |
|
1 |
Onion, diced |
|
3 tbsp |
Olive oil |
|
3 tbsp |
Mayo |
|
1 tbsp |
Worcestershire sauce |
|
1 tbsp |
Dried Parsley |
|
To taste |
Sea salt + Black pepper |
Method:
- Use a fork to separate the salmon shreds.
- Sprinkle it with some sea salt + black pepper.
- Heat up a pan and drizzle 1 tbsp olive oil.
- Pan fry the salmon shreds until the colour just turns opaque pinkish wihite (do not overcook them). Transfer them to a bowl to cool to room temperature.
- Use the same pan, stir fry the onion and red chilli till softened. Remove them from heat.
- In another bowl, beat the eggs and mix with bread crumbs, mayo, worcestershire sauce and parsley.
- Add the sauteed onion + chilli and the cooked salmon.
- Mix them well.
- Use your hands to shape them into patties (3 different sizes to build a ‘tower’).
- Heat up the pan, drizzle with 2 tbsp olive oil.
- Pan fry the patties for about 4 minutes on each side.
- Transfer them to a plate lined with a kitchen towel.
