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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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330 g (3/4 lb.) salmon trout fillet, skin removed
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30 mL lemon juice
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To taste, salt and pepper
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125 mL (1/2 cup) cream cheese
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125 mL (1/2 cup) Parmesan flakes
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6 green olives, pitted and coarsely chopped
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1 lemon, zest only
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3 green onions,
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15 mL (1 tbsp.) chopped fresh dill
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2 mL (1/2 tsp.) paprika
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60 mL (1/4 cup) flour
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1 egg, beaten
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250 mL (1 cup) ready to serve tempura
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30 mL (2 tbsp.) canola oil
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Directions
- Arrange trout fillets in a microwave-safe dish. Add lemon juice, salt, and pepper. Cover with plastic wrap and cook in microwave on maximum power for 4 minutes. Use a fork to break trout into small pieces and drain off any liquid.
- Combine the fish, cream cheese, Parmesan, olives, lemon zest, green onions, dill, and paprika in a bowl. Shape the mixture into 8 balls with your hands.
- Dip each ball in the flour, egg, and tempura to coat. Heat the oil in a skillet over medium-high heat and fry the balls for 6 to 8 minutes, turning at the halfway point.
- Serve 2 balls per person accompanied by a green garden salad and a sour cream and herb dip.
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