The core is in the halves – as with the baked fillet, the middle one should also be pink, otherwise we will bite the sawdust. There are no eggs in these meatballs, which usually act as a binder – part of the mass is ground into a paste, and the proteins in it ensure that the largest pieces of salmon remain together in the desired shape.
- 600g salmon fillet
- 40 to 50g panko breadcrumbs
- 6-8 anchovies
- teaspoon of mustard
- 2 small shallots
- salt pepper
- 2 tablespoons of capers
- 2 small pickles
- 1 young onion
- 6-9 tablespoons mayonnaise
- 2 tablespoons of mustard
- salt pepper
- large tomatoes
- iceberg lettuce
1. Remove the salmon bones with tweezers and the skin with a sharp knife and cut into large cubes. Peel the shallots and cut them into small cubes. Shake a quarter of the salmon, all the shallots, a teaspoon of mustard and the anchovies through a chopper. Grind everything together until you get a smooth paste.
2. Then add the remaining salmon to the grinder and mix it into the mass with a few short pulses. The pieces of salmon should be half a fingernail thick on the little finger. Add a pinch of pepper and the breadcrumbs. Taste and salt if necessary, then cover and chill for 20 minutes.
3. Remulada: you can use a chopper when preparing, but it is recommended to start the task with a very sharp knife – the sauce will have a more pleasant texture.
4. Finely chop the capers, cut the cucumbers into very small cubes. Rinse the young onions and first cut them into thin rings, then chop them finely – both the green part and the white part.
5. In a bowl, combine capers, cucumbers and chopped onions and add mayonnaise and mustard. Mix the sauce well, season with salt and pepper to taste.
6. Design: Use a round confectionery model or a larger round model for cookies. Lightly grease the inside with olive oil, then put it on a board and fill it with a quarter of the mass. Press well with your fingers and straighten it, then gently lift the model. Press down on the round polpet with your fingers until the size of a bomb. From the mass we form three more meatballs.
7. Cooking: put a saucepan with an intangible bottom on the fire. Heat well over medium heat, add a little olive oil. Cook the meatballs for two minutes on each side, preferably less than more. The goal is well-cooked meatballs with a pink core on the outside.
8. Serve: thinly slice the tomatoes, rinse the salad and grate. Cut the dumplings, make sure the bottom is not too thin and fry them in a pan at high temperature.
9. Coat the bottom of the can with a little remoulade and place a few lettuce leaves on top.
10. Add the halves on which to place the tomato slices. Coat the top of the bombet with a good spoonful of remoulade and place it on a burger.