Salmon cutlets
4 servings
60 minutes
Salmon cutlets are a delicate and aromatic dish that reflects the simplicity and sophistication of Russian cuisine. Historically, fish has always been an important part of the diet in Russia, and the combination of salmon with potatoes, capers, and herbs makes these cutlets particularly rich in flavor. The cornmeal coating gives them an appetizing crispy crust, while the steaming process preserves the juiciness of the fish fillet. Capers add a light piquancy, and lemon zest brings freshness. This dish is perfect for a family dinner or a festive lunch. The cutlets can be served with a green salad, making them even more harmonious and healthy. They pair wonderfully with light sauces or sides of fresh vegetables.
1
Peel 4 medium potatoes and cut them into quarters, cut 3 medium salmon fillets into 4 pieces each, finely chop a small bunch of parsley leaves.
- Potato: 4 pieces
- Salmon fillet: 3 pieces
- Parsley leaves: 1 bunch
2
Put the potatoes in a large pot, fill with cold water, add salt and bring to a boil. Season the salmon with salt and pepper.
- Potato: 4 pieces
- Sea salt: to taste
- Ground black pepper: to taste
- Salmon fillet: 3 pieces
3
Wait for 10 minutes after the potatoes start boiling and place a colander on top of the pot (the bottom should not touch the water). Put the fillet in it and cover with a lid. The potatoes and salmon will cook simultaneously. Mash the potatoes with a fork and mix them with the salmon. Add capers, lemon zest, and parsley leaves to the mixture. Season with salt and pepper to taste, but remember that capers are already very salty. Let the prepared filling cool.
- Potato: 4 pieces
- Salmon fillet: 3 pieces
- Capers: 100 g
- Lemon zest: 0.5 piece
- Parsley leaves: 1 bunch
- Sea salt: to taste
- Ground black pepper: to taste
4
Take three bowls. In one, pour regular flour, in the second break eggs and lightly beat them, and in the third place corn flour. Shape small patties from fish mince. First dip each into the first bowl, then into the egg, and coat in corn flour.
- Wheat flour: 200 g
- Chicken egg: 2 pieces
- Corn flour: 100 g
5
Set the prepared patties aside. Heat some olive oil in a deep skillet and fry the patties for 3-4 minutes on each side until golden and crispy. Serve with a green salad.
- Green salad: 1 bunch