These salmon balls are not on the traditional Spanish tapas list, but definately worth a try.

20 minutes
Easy
0 – 5 euro pp

Ingredients:

  • 150 gr salmon
  • 1 lime
  • ½ red chili pepper
  • Pine nuts
  • 1 red onion
  • Bread crumbs
  • Parsley
  • Salt and pepper
  • For the dip:
  • 2 table spoons of Greek yogurt
  • 1 lime
  • Salt and pepper
  • Fresh mint

How to prepare it:

Mash the salmon in your food processor, with your standing food processor or in your blender. Put the salmon after it’s completely minced in a big bowl. Grate the skin of the lime, squeeze out the juice and put both the grates as well as half of the juice with the salmon.

Cut the chili pepper in half, remove the seeds and chop the pepper. Fritter the onion and chop the pine nuts and the parsley. Add all of the above to the salmon. Finally add a table spoon of bread crumbs, some salt and pepper.

Knead the mixture with your hands. Once it’s all mixed and sticky you can start rolling the balls. Take a bit of the mixture and put it into the palm of your hand. Put you other hand on top and roll them against each other with the meat in between, roll until a small ball has formed.

Repeat this until you’ve used up all the meat.

Put a baking pan on the stove, add some butter and fry the balls in 8 minutes. Stir once in a while to turn them around.

In the meantime you can make the yogurt dip. Put the yogurt in a bowl, grate the skin of the lime and squeeze out the juice. Add both to the yogurt, add some salt and pepper. Chop the mint and add as well. Stir well.

Serve the salmon balls with the fresh yogurt dip.