Smoked Salmon à la Phoenicia

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Ingredients

For the Smoked Salmon Balls:

  • 200g (7 oz) smoked salmon, finely chopped
  • 200g (7 oz) cream cheese, softened
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs (for coating)
  • 1 egg, beaten (for coating)
  • 1 cup flour (for coating)
  • Oil for frying

For the Purple Sauce:

  • 1 cup Greek yogurt
  • 1 small beetroot, cooked and finely grated
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions

1. Prepare the Smoked Salmon Balls:

  1. In a large mixing bowl, combine the smoked salmon, cream cheese, dill, chives, and lemon juice. Mix well until all ingredients are evenly incorporated.
  2. Season the mixture with salt and pepper to taste.
  3. Using your hands, form the mixture into small balls, about the size of a walnut. Place them on a baking sheet lined with parchment paper.
  4. Chill the salmon balls in the refrigerator for about 30 minutes to firm up.

2. Coat the Salmon Balls:

  1. Set up a coating station with three bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs.
  2. Roll each chilled salmon ball in flour, then dip in the beaten egg, and finally coat with panko breadcrumbs. Ensure they are evenly coated.

3. Fry the Salmon Balls:

  1. Heat oil in a deep frying pan or pot over medium-high heat.
  2. Fry the coated salmon balls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes.
  3. Remove the salmon balls with a slotted spoon and drain on paper towels.

4. Prepare the Purple Sauce:

  1. In a bowl, combine the Greek yogurt, grated beetroot, lemon juice, and honey.
  2. Mix well until the sauce is smooth and evenly colored.
  3. Season with salt and pepper to taste.

5. Serve:

  1. Arrange the fried smoked salmon balls on a serving platter.
  2. Serve with the purple sauce on the side for dipping or drizzle the sauce over the salmon balls before serving.

Enjoy your Smoked Salmon à la Phoenicia as an appetizer or a delightful snack!

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