Salmon and Dill Fritters

Salmon and Dill Fritters   makes 12 medium (serves 3) or 18 as finger food

No gluten, dairy or egg; with options for soy, chilli and onion

I keep a list of recipes like this that work as finger food. So handy when looking for dinner party and bring-a-plate ideas.

When chopping the salmon, include the dark skin. It is the salmon skin, not the flesh, which is high in Omega 3 oils. These are wonderfully anti-inflammatory to brain and body. The oil also provides flavour and moistness to the fritters.

These tender morsels are conveniently at their best when at room temperature, which enhances their delicate flavour. Serve as is or top with a little aioli and fresh dill.

As a main dish, serve these with salad and steamed or baked kumara or potato. They are also delicious with my Sushi Salad (omit fish).

300 grams fresh salmon
½ cup chopped red onion (or use grated carrot)
¼ cup chopped dill pickles (about 2)
1 clove garlic
2 Tbsp mustard (Crystal or other with no added sugar)
1 Tbsp lemon juice
1 Tbsp miso (or extra mustard)
3 tsp dried dill leaf (or 3 Tbsp fresh dill)
1 tsp sea salt with kelp*
1/8 – ¼ tsp dried chilli flakes (or use black pepper)
   ***
olive oil for cooking

Chop the salmon in roughly 3 cm pieces. Ensure that the skin is well chopped or some chunks will remain later. Place all ingredients except oil in a food processor.

Process briefly until well blended, but with a little contrasting texture and colour remaining.

In a large cast iron frypan, heat a little oil over low medium. When hot add 1 tablespoon or 1 ½ tablespoon amounts of salmon mixture. Cook in 1 to 2 batches according to size of pan. Fry about 4 minutes on each side only until lightly cooked – barely brown. This keeps them soft and tender. Serve as is or garnish, such as with aioli and fresh dill. Or for more flavour, serve at room temperature. Any left overs can be chilled. These are nice as is, or chopped and added to salad or wraps.

Shopping and Preparation Tips*

  • Sea salt: is sea water dehydrated by sun. When mixed with seaweed or kelp (containing iodine and other minerals low in our soil) it is ideal in terms of flavour (interesting but not too strong) and mineral balance. Try Pacific Harvest or Harker brands; both in health and gourmet stores. NOTE these are less salty in taste than other brands. Ordinary salt is taken from mines or sea and so highly refined over extreme heat that it contains nothing but sodium chloride. All other minerals are stripped away, such as potassium and magnesium which help regulate fluid balance and blood pressure. Bleach as a whitener and chemicals to prevent clumping may be added to table salt.

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