Serves 2 as a tapas snack

These may look intimidating, but they require minimal effort. I simply combined salmon with breadcrumbs, egg and chopped dill before forming little balls and shallow frying them. Topped with a lime mayonnaise, they are lovely to put out as a tapas snack at your next BBQ.

If you are on a tighter budget, try this same recipe using tinned pink salmon in place of the hot-smoked salmon, but be sure to drain the tin exceptionally well of all moisture and liquid. (240gram should be your end-yield.)


240g hot-smoked salmon, flaked well
30g breadcrumbs
1 egg
handful fresh dill
salt and freshly ground black pepper
2 TB olive oil
¼ cup mild mayonnaise
1 lime (zest only)

Place the salmon into a bowl. Add the egg and the breadcrumbs.

Use a sharp knife to finely chop a handful of fresh dill and add to the bowl. Season the mixture with salt and freshly ground black pepper and combine well. Form 6 little balls from the mixture and use clean hands to roll them.

Heat the olive oil in a large, non-stick pan and fry the little salmon bites until golden on all sides and the raw egg has cooked through sufficiently, approx. 4-5 minutes. Place in the oven on low heat to keep warm until you are ready to serve.

Place the mayonnaise in a small bowl. Use a microplane to finely grate the lime zest into the mayonnaise and mix well.

To serve, simply place a small dollop of the lime mayo on top of each salmon bite. Garnish each with a little sprig of dill.