How to cook salmon is a great challenge. These crab and salmon puffs are tasty bite-sized morsels filled with poached salmon and crabbed meat. This is a very easy appetizer recipes and would go nicely with any selection of party food and drink. Ingredients: 200 gms. portion of raw, skinless, boneless salmon fillet, 1 1/4 c. flaked, cooked, crab meat 1 c. milk plus extra for poaching fish 1/4 c. butter 1/3 c. flour 2 eggs 1/4 c. chopped spring onions 1/4 c. chopped fresh parsley 1/2 tsp. ground black pepper 1 tsp. salt cooking oil for frying
Method: Poach the salmon in milk just until nearly done. The inside should still be a touch translucent. Set aside to cool, then flake. In a sauce pan, mix the 1 c. of milk and 1/4 c. flour until free from lumps. Add in the butter and bring to a boil on low heat while stirring constantly. Cook until thick. Transfer to a mixing bowl and whisk in the two eggs until thoroughly combined. Add the rest of the ingredients and mix. Heat the oil in a pan. Drop spoonfuls of the mixture into the medium hot oil and fry until puffed and golden. This only takes a few minutes as the crab and salmon are already cooked. The spring onions and parsley should retain their fresh taste. Drain on kitchen paper.
Ingredients for the seafood mayo: 1/3 c. mayonnaise 1 tbsp. Dijon mustard 2 tbsps. tomato ketchup 1 tsp. paprika 1 tsp. garlic powder 2 tbsps. lemon juice 1/2 tsp. salt 2 tbsps. honey Mix all of the ingredients together and serve with the crab and salmon puffs.