Priya Renoo Designs: February 2015

Crispy salmon and potato balls with sautéed vegetables and a tang dressing.

08:07

Created by Priii x

Bread crumbs	Salmon and potato balls	Sautéed vegetable salad	Tang dressing
4 bread slices	4 medium sized potatoes	4 celery sticks	Juice of 1 small lemon
1 cup of plain flour	3 small salmon steaks	6 carrots	6 tablespoons of salad cream
4 medium sized eggs	Seasoning	1 red pepper	A pinch of salt
Seasoning	3 tbsp. of butter (melted)	1 yellow pepper	A pinch of pepper
½ tsp. salt	3 tsp. salt		1 tsp. of vinegar
½ tsp. pepper	3 tsp. pepper		1 pinch of sugar
	2 tsp. lemon juice		½ tsp. of cayenne pepper (optional)
	2 tsp. cayenne pepper		Olive oil

Dressing.

Into a small bowl, add 6 tbsp. of salad cream, the juice of one lemon, a pinch of salt, a pinch of pepper, 1 tsp. vinegar and a pinch of sugar.

Salmon and potato balls

Preheat your oven to 200 degrees/c.

Place a large saucepan or pot full of water onto medium heat.

Add 2 tsp. of salt to the water and wait until the water is boiling.

Peal and wash 4 medium sized potatoes.

Slice each potato into 3cm cubes.

When the water is bubbling, gently add all the potatoes.

Let them to cook for 15 minutes or until soft when poked with a fork.

Place 3 salmon steaks (fresh or frozen) onto a grease proof or a foil-covered tray and then place into the oven. Set your timer for 10 minutes (or however long your packet instructions say).

Salad.

Break 4 celery sticks and wash thoroughly, removing leaves.

Slice the ends off and then, on each stick cut through the middle (carefully) and then again (you should have 4 thin strips of celery per stick). Then finely chop the celery into 1cm cubes. Place onto a large plate.

Gently cut the top of both peppers, wash to remove seeds, and then slice into thin strips. Place onto the same plate the celery is on.

Peal all 6 carrots, wash and then cut off the ends. Grab one carrot at the top with all fingers and whilst using your peeler, glide down one side. When that side becomes too thin, rotate your carrot 90o and repeat until you are left with a thin centre. Gather all your carrot shavings and place into a large salad bowl.

Salmon and potato balls

Remove salmon from the oven if it is fully cooked (white inside and piping hot when touched).

Place the tray onto a wire rack.

Using 2 forks, flake (separate) the salmon into small pieces.

Place back into the oven, now that it is off. This will keep the salmon warm.

Pick up a potato piece with a spoon from the pan and very carefully pierce with a fork. If it went in and out very quickly, the potatoes are done.

Drain them into a colander and then place back into the saucepan.

For beginners, fold a dishcloth twice and then place under the saucepan to prevent it from moving around when mashing.

Seasoning

Into a small, microwavable bowl, add 3 tbsp. of butter. Place this into a microwave for 30 seconds. This should now be a liquid.

Now add 3 tsp. of salt and pepper, 1tbsp. lemon juice and 3 tsp. Cayenne pepper. Mix well and drizzle on top of the potatoes.

Mash the potatoes until they form a creamy texture (you can add 2 tbsp. of milk to help with this).

Now add the salmon to the potato and mix well with a wooden spoon. Taste the mixture and add more seasoning, if needed. Place back into the oven to keep warm.

Breadcrumbs

Grab 3 medium sized bowls.

In one, add 1 cup of plain flour (sieved). In another, crack 4 whole eggs (whisked).

Rip up 4 pieces of bread (of your choice) into a food processor and pulsed this until it forms breadcrumbs. Add this to the last bowl and add ½ tsp. of salt and pepper. Mix well.

Place a deep pan, fryer or pot onto a medium heat, filled up to 4 inches high with olive or vegetable oil (test the oil after 5 minutes by placing a pinch of breadcrumbs into it. If it fries vigorously and rises to the surface straight away, then the oil is ready).

Using an ice-cream scooper, scoop one helping of the salmon/potato filling into your hands and roll it around until it forms a ball shape.

Roll the ball around in the flour bowl until its completely covered, tap it gently to remove any excess.

Then dip the ball into the egg yolk until it’s covered. Lastly, roll it in the breadcrumbs until it is coated.

Place this onto a large tray and repeat until you have finished the entire filling.

Sautéed vegetable salad

Place a large frying pan onto medium heat and add 4 tbsp. of olive or vegetable oil. When hot, add all the celery and peppers. Stir occasionally for 10 minutes until they are soft.

Salmon and potato balls

Gently place 6 balls into the oil at a time. Roll them around every minute until they are golden brown (2-3 minutes for each portion).

Take them out and place them onto kitchen paper to soak up any excess oil. Repeat this until all the balls are done.

Garnishing

Place a handful of carrots onto each plate and a large portion of sautéed vegetable on top of them.

Add as many salmon/potato balls to your salad as you please.

Drizzle the dressing on top and enjoy!