200 gms. portion of raw, skinless, boneless salmon fillet,
1 1/4 c. flaked, cooked, crab meat
1 c. milk plus extra for poaching fish
1/4 c. butter
1/3 c. flour
1/4 c. chopped spring onions
1/4 c. chopped fresh parsley
1/2 tsp. ground black pepper
1 tsp. salt
cooking oil for frying
Poach the salmon in milk just until nearly done. The inside should still be a touch translucent. Set aside to cool, then flake.
In a sauce pan, mix the 1 c. of milk and 1/4 c. flour until free from lumps. Add in the butter and bring to a boil on low heat while stirring constantly. Cook until thick.
Transfer to a mixing bowl and whisk in the two eggs until thoroughly combined. Add the rest of the ingredients and mix.
Heat the oil in a pan. Drop spoonfuls of the mixture into the medium hot oil and fry until puffed and golden. This only takes a few minutes as the crab and salmon are already cooked. The spring onions and parsley should retain their fresh taste. Drain on kitchen paper.
Serve with the seafood mayo.
Ingredients for the seafood mayo:
1/3 c. mayonnaise
1 tbsp. Dijon mustard
2 tbsps. tomato ketchup
1 tsp. paprika
1 tsp. garlic powder
2 tbsps. lemon juice
1/2 tsp. salt
2 tbsps. honey
Mix all of the ingredients together and serve with the crab and salmon puffs.
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