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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!

Filled with gruyere cheese, fresh parsley, and Dijon mustard these salmon polpette offer a kick-ass alternative to regular meatballs!

Ingredients

Instructions

  1. Place all the ingredients, except the olive oil, into a food processor and process until a thick paste-like consistency is formed.
  2. 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.
  3. 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.
  4. Can be served as an entrée or used as an alternative to meatballs.
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