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

Salmon keftedes with winter rémoulade and grilled pita

The Greek meatball gets a pescatarian-friendly makeover in this quick and easy keftedes recipe.

Salmon keftedes, winter rémoulade and grilled pita

Serves 2

Prep

20M

Cook

10M

Total

30M

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