Among the Christmas recipes to display as a starter, these fresh salmon crispy meatballs will be among the most popular. Salmon, often main protagonist of the party menu, is a versatile ingredient and in the meatballs finger food becomes greedy and tasty.FOR 18 PIECES:
- 600 g salmon fillet
- 100 g of breadcrumbs
- 1 yolk
- fresh aromatic herbs (oregano, wild fennel)
- bread crumbs
- 2 eggs
- oil to fry
- black pepper
Start preparing the meatballs by chopping the salmon fillets with the knife, reducing them to tartare. In a large bowl, put the bread in a bath with a little milk and mix with the previously minced salmon. Add the yolk, salt, pepper, aromatic herbs and stir.
From the mixture make 18 medium-sized round meatballs, about the size of a mandarin. Pass the meatballs in the beaten eggs and in the breadcrumbs, in which you have grated the rind of a lemon: for a more crisp and uniform breading repeat the operation twice.
Once you have made the meatballs, dip them in plenty of hot oil, a few at a time, and turn them while you fry them, to give a uniform browning. When they are ready, transfer them to a dish lined with kitchen paper, using a skimmer. Let them dry the salmon meatballs and serve them warm.