Salmon Balls with Pineapple Dip

Ingredients

• 1 baby pineapple
• 1 walnut-sized piece ginger
• 100 ml passion fruit juice
• 150 g delicate oatmeal flakes
• 1 Lime
• 300 g salmon fillet (well chilled)
• 1 tbsp breadcrumbs
• 1 egg (size L)
• 2 tsp Curry powder
• Salt
• Pepper
• 4 tbsp clarified butter
• 100 g crème fraîche
• 1 tsp Dijon mustard
• mint (for garnish)
• lime wedge (for garnish)

Instructions

1. 1.

   Peel the pineapple and finely dice. Peel the ginger and finely dice as well. Boil pineapple and ginger in passion fruit juice, then let steep for 15 minutes over medium heat. Puree everything finely and stir in 50 g oatmeal flakes. Let cool.

2. 2.

   Soak remaining oatmeal flakes in cold water. Rinse the lime and use a zester to cut some strips for garnish. Grate the rest of the zest finely. Squeeze out juice. Dice salmon finely and blend with 1 tsp lime juice. Drain soaked oatmeal well and mix it with breadcrumbs, egg, lime zest, and 1 tsp curry together with the salmon puree. Season with salt and pepper.

3. 3.

   Heat clarified butter in a non-stick pan. Scoop out salmon balls from the mixture and fry them in hot fat until golden brown on all sides. Cook over low heat, turning occasionally, for 6-8 minutes.

4. 4.

   Stir pineapple puree with crème fraîche, mustard, and remaining curry. Season with salt, pepper, and lime juice. Plate salmon balls with dip and garnish with mint and lime strips.