Salmon Quenelles

Soak breadcrumbs in milk, purée salmon, mix with butter, eggs, and seasoning. Form quenelles, chill, and poach in fish broth for 15 minutes.

Lunch Fish Appetiser

Estimated Nutrition

Calories

123.8

kcal / serving

1980.5 kcal total

Carbs

6.4g

per serving

103 g total

Fat

8.1g

per serving

130 g total

Protein

7.7g

per serving

123 g total

Cook Time

minutes

Serves

quenelles

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Milk

175

Butter

Diced

units

Egg

GrainsCereals

175

Bread

Soft, White

NutsSeeds

0.5

tsp

Salt

0.25

tsp

Ground White Pepper

generous pinch

Ground Nutmeg

dsp

Chive

Chopped

Seafood

350

Salmon

Filleted and cut into chunks

Method

Using a dessertspoon, form into quenelles and poach in fish broth or soup for 15 minutes.

Leave the breadcrumbs to soak in milk while you pound or purée the salmon in a food processor.

Squeeze any excess milk from the breadcrumbs and add to the fish.

Pound or process, incorporating the butter, the seasoning and then the eggs, one at a time, until you have made a smooth, pale paste.

Mix in the chives and chill in the fridge for 30 minutes.