Smoked Salmon and Dill Appetizer
4 servings
20 minutes
Smoked salmon and dill appetizer is a refined dish of European cuisine, combining the tenderness of mashed potatoes with the rich flavor of smoked salmon and the freshness of dill. The origins of this recipe trace back to the northern regions of Europe, where fish was a staple in many traditional dishes. The light tang of lemon zest and the spiciness of horseradish add a sophisticated complexity to the appetizer, while the golden crust creates an appetizing contrast in textures. These crispy balls are perfect for both festive tables and cozy family dinners. Serve them with chilled white wine or fresh yogurt sauce for an even more refined gastronomic pleasure.
1
Preheat the oven to 200 degrees.
2
Peel the potatoes, cut them into small pieces, and boil in boiling water until soft for about 20 minutes. Drain and slightly cool. Mash into a puree, mixing with ricotta.
- Potato: 250 g
- Ricotta cheese: 2 tablespoons
3
Transfer the potato mixture to a bowl and add finely chopped fish, dill, grated lemon zest, horseradish, and finely chopped capers (optional). Season with salt and pepper.
- Smoked salmon: 200 g
- Chopped dill: 2 tablespoons
- Lemon: 1 piece
- Creamed horseradish: 1 teaspoon
- Capers: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
4
Mix well and shape the minced meat into balls the size of a walnut. Slightly flatten each one and roll in breadcrumbs.
- Crushed breadcrumbs: 4 tablespoons
5
Place on a greased baking sheet with olive oil.
- Olive oil: to taste
6
Drizzle with olive oil on top and bake in the oven for 10-12 minutes, turning 1-2 times, until cooked and golden brown.
- Olive oil: to taste
