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Salmon Balls

Serves: 8

Cooking time: 15 mins

Difficulty: Easy

Difficulty

  • 1kg salmon, skinned and boned
  • 1 tsp fennel seeds, ground
  • 1 tsp coriander seeds, ground
  • 2 tbsp dill, chopped
  • Grated zest of 1 lemon
  • Salt to taste

These signature salmon balls by Bonny Porter of Balls & Company pair perfectly with a rich bechamel sauce and a fresh cabbage salad with mint and parsley. The aromas in the fish combined with the creamy bechamel and fresh flavours of the salad are a winning combination.

1. Preheat the oven to 200 degrees. Cut the salmon into rough cubes, then pulse in batches in a food processor until they reach a chunky mince consistency. Transfer to a bowl with the rest of the ingredients and mix well.

2. Divide the mixture into balls weighing 30g each. Heat a pan, add a splash of oil and transfer some of the balls to the pan. After a few minutes, turn the balls with a spoon (this will help them keep their shape) and transfer to the oven for 5 minutes until cooked through. Serve with a helping of bechamel sauce.

Ingredients

  • 1kg salmon, skinned and boned
  • 1 tsp fennel seeds, ground
  • 1 tsp coriander seeds, ground
  • 2 tbsp dill, chopped
  • Grated zest of 1 lemon
  • Salt to taste

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