Salmon and Ginger Fish Balls

Name: Salmon and Ginger Fish Balls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: International
Ingredients: 900g fresh salmon â€“ skinned and cubed; 1 inch (or 2cm) fresh ginger root. peeled and finely chopped; To taste fresh dill â€“ or use parsley. chives or coriander if preferred or more available; 5 spring onions â€“ peeled and trimmed; 2 Eggs - whites only; To taste sea salt and freshly ground black pepper; 1 bay leaf; 2 peppercorns; enought to cover the fish water; 2 tspns salt

Over a year ago 5,089 views

Prep: 15 mins

Cook: 15 mins

Serves: 6

Starter

Ingredients

900g fresh salmon â€“ skinned and cubed
1 inch (or 2cm) fresh ginger root. peeled and finely chopped
To taste fresh dill â€“ or use parsley. chives or coriander if preferred or more available
5 spring onions â€“ peeled and trimmed
2 Eggs - whites only
To taste sea salt and freshly ground black pepper
1 bay leaf
2 peppercorns
enought to cover the fish water
2 tspns salt

Accompaniment

Description

At Pesach we tend to make special recipes for this time of the year even though they can be enjoyed at any time.

Method

1
1) Place the salmon, ginger, dill and spring onions in the food processor. Whizz until smooth. Season very well as they need plenty of flavour, the addition of egg white weakens the seasoning.
2) While the food processor is running, slowly add the egg white. Remove the mixture and place in a dish.
3) With wet hands take 1- 2 tablespoons of mixture, size according to preference and roll into balls.
4) Place all the stock ingredients in to a large deep saucepan. Bring to the boil and reduce the heat so that it is simmering.
5) Carefully drop the fish balls into the simmering stock, cover the pan with a lid and cook for about 5 minutes. They are cooked when they rise to the surface.
6) Using a slotted spoon remove and transfer to a serving plate.