Name: Salmon keftedes with winter rémoulade and grilled pita
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 1 small red onion, finely chopped; 1 garlic clove, crushed; ½ tsp allspice; 1 tbsp finely chopped flat-leaf parsley; 1 tbsp finely chopped mint; 1 tbsp finely chopped oregano; 2 tbsps plain flour; 1 egg, lightly beaten; 600 gm piece salmon, finely chopped; 2 tbsps extra-virgin olive oil; Roasted pine nuts, for scattering; Lemon wedges, to serve; Charred pita, to serve; Pomegranate arils, to serve; Baby rocket, to serve; Winter rémoulade:; 180 gm celeriac, peeled, cut into julienne; 70 gm Japanese mayonnaise; 2 golden shallots, finely sliced; 2 tbsps finely chopped dill and tarragon, plus extra dill, for scattering

Keftedes are a Greek-style meatball typically made with beef or pork. Here we’ve used salmon for a pescatarian take.

Ingredients

1 small red onion, finely chopped

1 garlic clove, crushed

½ tsp allspice

1 tbsp finely chopped flat-leaf parsley

1 tbsp finely chopped mint

1 tbsp finely chopped oregano

2 tbsps plain flour

1 egg, lightly beaten

600 gm piece salmon, finely chopped

2 tbsps extra-virgin olive oil

Roasted pine nuts, for scattering

Lemon wedges, to serve

Charred pita, to serve

Pomegranate arils, to serve

Baby rocket, to serve

Winter rémoulade:

180 gm celeriac, peeled, cut into julienne

70 gm Japanese mayonnaise

2 golden shallots, finely sliced

2 tbsps finely chopped dill and tarragon, plus extra dill, for scattering

Method

1.For salmon keftedes, place onion, garlic, all spice, herbs, flour, egg and salmon in a large bowl, season to taste and mix to combine. Divide mixture in to six and shape into patties; refrigerate for 30 minutes to firm up.

2.Meanwhile, for rémoulade, place all ingredients in a bowl, season to taste and mix to combine.

3.Heat oil in a large non-stick frying pan over medium-high heat. Add salmon and cook turning halfway until golden and cooked through (6-8 minutes).

4.Place some charred pita on 2 plates and spoon over some rémoulade. Top with rocket, salmon keftedes, pomegranate arils, pine nuts, extra dill sprigs and lemon wedges.

Profile Dominic Smith

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

Method

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