Smoked Salmon Meatballs

Smoked salmon meatballs are a delicious and original way to enjoy fish in a different way than usual. Here is a recipe to make them with an Italian touch, for example by adding a bit of ricotta to make it creamier and lighter, and maybe an aromatic herb like dill, which goes perfectly with salmon.

Ingredients

• 200 g of smoked salmon
• 200 g of fresh salmon
• 150 g of ricotta
• 1 egg
• 2 tablespoons of breadcrumbs, plus extra for coating
• 1 tablespoon of chopped fresh dill (or parsley if you prefer)
• Salt and pepper to taste
• Grated zest of 1 lemon
• Oil for frying (or extra virgin olive oil for a lighter oven cooking)

Preparation

1. Begin by finely chopping the fresh salmon and smoked salmon with a sharp knife or using a food processor, being careful not to process it too much to avoid turning it into a puree.

2. In a large bowl, mix the chopped salmon with ricotta, egg, breadcrumbs, chopped dill, lemon zest, salt, and pepper until you get a homogeneous mixture.

3. Form meatballs of the desired size, roll them in breadcrumbs, and let them rest in the fridge for about 30 minutes to set.

4. Heat oil in a deep fryer. As soon as the oil is hot, fry the meatballs until golden and crispy on all sides.

   If you prefer a lighter version, place the meatballs on a baking tray lined with parchment paper, brush them with a little extra virgin olive oil, and bake at 200 °C (392 °F) for about 15-20 minutes or until the desired doneness, turning them halfway through cooking for even browning.

5. Once ready, remove the meatballs from the oil and let them drain on paper towels to remove excess oil before serving.

6. Serve the hot salmon meatballs, accompanied by a sauce made with Greek yogurt or mustard and honey, or simply with a squeeze of lemon juice and a sprinkle of fresh dill.

Fun Fact

Smoked salmon meatballs are a modern recipe and can be adapted in many ways. Try them also as an appetizer, served on skewers with a slice of cucumber or as a main course with a fresh seasonal salad. Remember that smoked salmon is already salty, so be careful with the salt!