Salmon Meatballs From the Muffin Tin

Note: If you don’t like it so spicy or if kids are eating with you, replace the chilies with tomato peppers from a jar (2-3 strips).

Remove the seeds from the chilli peppers and chop coarsely. Peel shallots and chop coarsely.

Both in a mixing cup form and with whipped cream and egg finely grind.

Roughly chop the salmon fillet and mince in an electric chopper [or by hand]. Sprinkle with salt and mace, then add the cream mixture, mix well.

Mix bread crumbs, lemon zest, and dill well in a small baking bowl, then gradually work into salmon mixture.

Grease a muffin tin with the lard. Divide the salmon mixture by tablespoons [heaping tbsp] evenly among the muffin tins. Using the back of a teaspoon, press the mixture firmly until smooth.

Bake in a heated oven at 175 degrees for about 30 minutes or until the top is brown and crispy.

Tastes great as a salmon burger with onion, cucumber, tomato, remoulade, but also plain with buttermilk ranch dressing. For a buffet, decorate with a dab of horseradish cream.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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