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Patties with a surprising flavor and unique look. Don’t forget the Galilee’s Delicacy Silan caramel – it really adds a lot!
500 grams (17.6 ounces) salmon fillet, deboned and skinned
1/2 medium onion
1/2 clove garlic, chopped
1 tablespoon parsley, chopped
1 tablespoon dill, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
pinch of ground nutmeg
1/2 cup pine nuts, thinly sliced
2 cups Galilee’s Delicacy Silan
1/2 cup Baron Herzog Chenin Blanc or other white wine
pinch of ground black pepper
1 tablespoon parsley, chopped
Finely chop or grind the salmon in a food processor on short pulses.
Mix with the rest of the ingredients, except the pine nuts, until a smooth mixture is formed.
Shape the mixture into round, flat patties and roll them in the pine nuts. Refrigerate for one hour.
Add olive oil to a non-stick pan and fry the patties for two minutes on each side until golden. Set aside.
Heat a pan on high heat and add the Galilee’s Delicacy Silan. Cook for 30–60 seconds, until the sauce has lightly caramelized. Add the white wine, pepper and parsley, and cook for another 30 seconds.
Add the patties to the pan and cook for one more minute until they shine. Serve immediately.
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This ended up being very, very good, but had to make a lot of changes to the recipe…
1) USed combo of canned salmon and canned tuna
2) USed cilantro instead of parsley and increased amounts of all fresh herbs
3) Added 4 eggs and about a cup of bread crumbs, otherwise it would have not made patties.
4)The sauce was good, but in small doses. I would have made less of it and served it on the side as a dipping sauce.