Lemony Fried Fish Balls
2 tablespoons finely chopped onion
1 egg slightly beaten
1 tablespoon margarine or butt
1 cup flaked cooked Salmon or Trout
2 tablespoons all-purpose flour
1 teaspoons to 1½ teaspoon grated lemon peel
¼ cup half and half
2 tablespoons all-purpose flour
½ teaspoon salt
1 teaspoon water
¼ cup fine dry bread crumbs
In small skillet, cook and stir onion in margarine over medium heat until tender, about 1 minute. Stir in 2 tablespoons flour. Blend in half & half, salt, and pepper. Cook and stir over low heat until mixture is very thick and forms a ball. Remove from heat.
Stir in half (about 2 tablespoons) of the beaten egg. Mix in fish a d grated lemon peel Cover and refrigerate about 30 minutes, until chilled. Sprinkle 2 tablespoons flour on plate or waxed paper. Drop the chilled fish mixture by scant tablespoonfuls onto flour; roll to coat and shape into balls.
Mix water with remaining half of egg. Pour bread crumbs into small dish. Dip balls in egg mixture; roll in bread crumbs. In deep-fat fryer or saucepan, heat oil (2 to 3 in.) to 375 degrees. Fry five or six balls at a time, turning occasionally, until deep golden brown, 2 ½ to 3 ½ minutes. Keep warm in 175 degree oven. Serve with tartar sauce or cocktail sauce.
Makes 15 to 20 appetizers
Salmon Cakes with Lemon Dill Sauce
3 Tablespoons butter
1 cup breadcrumbs
1 Green onion, finely chopped
2 tablespoons finely chopped red bell pepper
½ teaspoon minced fresh parsley
1 clove garlic, minced
1 pound precooked or poached Salmon
3 tablespoons heavy cream
¼ cup grated Parmesan
1 tablespoon Dijon mustard
2 tablespoons vegetable oil
Melt 1 tablespoon of the butter in a heavy skillet over medium heat. Sauté the onion, bell pepper, and garlic in the butter until the pepper is limp, about 3 minutes. Add the cream, mustard, and cayenne to taste, and mix well. Add ½ cup of the breadcrumbs, the egg, and the parsley, and mix well. Gently fold in the Salmon.
Form the mixture into 8 patties, about ½ inch thick. Combine the remaining ½ cup breadcrumbs and the Parmesan in a bowl; pat this topping onto both sides of the patty. Refrigerate until firm, about 2 hours.
Combine the oil and the remaining 2 tablespoons of butter in the skillet. Sauté the Salmon cakes in the hot oil-butter for about 3 minutes on each side, or until golden brown. Or place the salmon cakes on a baking sheet, drizzle with olive oil and butter mixture, and bake at 400 degrees for 7 to 10 minutes, turning once.
Serve with Lemon Dill Sauce alongside.
Lemon Dill Sauce
1 tablespoon grated lemon zest
¼ cup buttermilk
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
1 small garlic clove, minced
1 tablespoon minced fresh parsley
Combine all ingredients in a bowl, and stir well. Refrigerate until chilled; the sauce will thicken as it chills
1cup flaked cooked or poached Salmon (about 1-1/3 cups)
1package (3 oz.) cream cheese, softened
1 tablespoon fresh lime juice
1/3 cup dairy sour cream
1 ½ teaspoon Worcestershire sauce
2Tablespoons finely chopped celery
1/8 teaspoon salt
1Tablespoon finely chopped onion
In a bowl, mix all ingredients except fish. Stir in fish. Cover and refrigerate at least 2 hours. Serve with crackers or bread sticks.