Salmon Patties with Pea Puree

Ingredients

• 500 g salmon fillet (ready-to-cook without skin)
• 1 egg
• 60 g corn kernels (frozen)
• 2 tbsp freshly chopped basil
• 1 tbsp horseradish (jar)
• 100 g white bread crumbs
• Salt
• 1 tsp Paprika powder (sweet)
• a splash lemon juice
• pepper from grinder
• 3 tbsp vegetable oil
• Fleur de sel
• 200 ml vegetable broth
• 400 g Peas (frozen)
• Salt
• pepper from grinder
• 2 mint stems
• 200 g cottage cheese

Instructions

1. 1.

   Rinse the salmon, pat dry and roughly cube. Pulse in a food processor lightly to break into pieces. Mix the egg, thawed corn, basil, and horseradish with the fish, adding enough bread crumbs until the mixture is well formed. Season with salt, paprika, lemon juice, and pepper; shape into 8–12 small patties. Coat each patty in remaining breadcrumbs and fry in hot oil for 3–4 minutes on each side until golden brown.

2. 2.

   Bring the broth to a boil in a pot. Add peas, season with salt and pepper, cover, and simmer gently for about 5 minutes. Meanwhile rinse mint, shake dry, pluck leaves, and roughly chop. Remove peas from heat, strain the broth into a bowl, then mash peas with a potato masher. Fold cottage cheese, mint, and strained broth into the mashed peas as needed to taste.

3. 3.

   Drain patties on paper towels and sprinkle lightly with Fleur de sel. Plate on dishes and serve alongside the pea puree.