Salmon balls in coconut
4 servings
30 minutes
Coconut salmon balls are an exquisite dish of Spanish cuisine that combines the tenderness of smoked salmon, the zest of lime, and the spiciness of wasabi. The origins of this recipe lie in culinary experiments where seafood is paired with unexpected ingredients to create unique textures and flavors. Salmon seasoned with lime and breadcrumbs gains a rich taste, while melted cheese adds creamy softness. Coated in coconut flakes, the balls acquire a crispy crust and a subtle tropical aroma. These appetizing snacks are perfect for both elegant parties and light bites, captivating gourmets with their refined harmony. They can be served with citrus and herb-based sauces to enhance freshness and flavor brightness.
1
Chop the salmon, season with pepper and lime zest. Mix in the breadcrumbs and add the jelly. Pour this mixture into a mold (2 cells for 1 piece) and place it in the refrigerator.
- Smoked salmon: 300 g
- Lime: 0.5 piece
- Panko breadcrumbs: 30 g
- Gelatin: 60 g
- Ground black pepper: to taste
2
Add lime juice and wasabi to taste to the cheese and mix.
- Wasabi: 1 teaspoon
- Processed cheese: 60 g
3
Remove the hardened hemispheres from the mold and glue them with cheese mass to form a ball. Coat the balls in coconut flakes.
- Unsweetened desiccated coconut: 100 g
