Filled with gruyere cheese, fresh parsley, and Dijon mustard these salmon polpette offer a kick-ass alternative to regular meatballs!
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Don’t you just love all the fancy words there are in cooking, and then you find out they’re not really that fancy: Veloute = White Sauce; Bouillon = stock; Dulse = seaweed… I mean I could go on forever.
And then there’s today’s post: Salmon Polpette. I named it that because it sounds fancy.
It does sound fancy, right?
It’s not. I’m sorry to disappoint you foodies, but I cannot pretend that salmon polpette is different, exotic or whatever because, “Polpette” is basically Italian for meatball.
Yes, meatballs. Nothing fancy here people, just plain old salmon meatballs.
Sorry.
But, although the name is not that exciting, I can tell you these polpette are amazing. Delicious balls of salmon and gruyere pan fried to meatball awesomeness!
And it gets better: from fresh ingredients to finished product in around twenty or so minutes.
No kidding!
All the ingredients are roughly chopped and placed into your food processor and then blitzed until they come together into a thick, and slightly wet paste. And then tablespoon measures of this paste are scooped out and pan fried into kick-ass salmon polpette!
How easy is that!?
And then you can stuff your face silly!
How to Use Salmon Polpette?
So I’m guessing you’d like to know how and when to use these delicious salmon meatballs?
Ok, so the first idea I have for them is in an appetiser/ tapas/ finger food-like situation, perhaps with a side of tartar sauce, or even a delicious Lime and Jalapeno Aioli, or perhaps even hummus?
If that doesn’t quite hit your foodie inspiration spots, I would suggest using these salmon polpette wherever you would normally use traditional “meat” meatballs.
I added these polpette to my Fettuccini con Zucca (aka fettuccini in a pumpkin pasta sauce) and it was delicious.
You could make this Orecchiette al Forno with mini meatballs and roasted red pepper sauce and use the polpette instead of the mini meat balls.
The possibilities are deliciously endless!
Until next time foodies,
James
Salmon Polpette with Gruyere & Dijon Mustard
Filled with gruyere cheese, fresh parsley, and Dijon mustard these salmon polpette offer a kick-ass alternative to regular meatballs!
- Prep Time: 10 Minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 polpette
Ingredients
- 500g skinless salmon fillets
- 100g Gruyere cheese, grated
- 90g shallots, coarsely chopped
- 15g baby capers
- 1 tbsp Dijon mustard
- ¼ cup tightly packed parsley leaves
- 1 egg, lightly beaten
- 2 tbsp all-purpose flour
- 1 tsp ground black pepper
- generous pinch of salt
- 2 tbsp olive oil
Instructions
- Place all the ingredients, except the olive oil, into a food processor and process until a thick paste-like consistency is formed.
- Scoop out tablespoon measures of the mixture, roll into a ball (the mixture will still be wet, it helps if your tablespoon and hands are wetted) and place on a lined tray. Repeat for the rest of the mixture. Cover loosely with plastic wrap and chill in the fridge for at least 30 minutes.
- In a large pan or skillet, heat the olive oil over medium-high heat. Working in batches, cook the polpette for two to three minutes on each side, or until crisp and golden.
- Can be served as an entrée or used as an alternative to meatballs.
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