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( for 2 people )
2 pieces of bread
100 g salmon, skin removed, bones removed 100 g salmon, skin removed, bones removed
1 slice of whole wheat bread, aged for a few days
1 tbsp flour
1 stalk spring onion, finely chopped
A pinch of spinach
A pinch of fresh mint and parsley, finely chopped
4 leaves of arugula
Bread crumbs, mustard, greens
Wash the salmon and let it sit on the strainer for a while to drain. Cut it into small pieces and put it in the food processor.
Add wheat bread, spinach and some salt and turn it into a pate consistency in the rondo. Take the mixture from the food processor and transfer it to a deep bowl. Add flour, parsley, mint, black pepper and spring onion and mix. The mortar you prepared should have a soft texture.
Lay baking paper on the counter and sprinkle breadcrumbs on it. Drop the salmon mixture, which you shaped into round meatballs with your hands, onto the breadcrumbs and flour all sides well.
Put some olive oil and İçim Butter in a non-stick pan and fry the meatballs over medium heat for 5 to 8 minutes. Salmon should not be overcooked.
Cut the bread in half, warm it slightly, spread a thin layer of mustard on one side, arrange the arugula leaves and serve with the fried meatballs and greens in between.