Salmon Kebab 2 (Fish Cake)
Salmon Kabab 2
A delicately flavoured kebab. Makes 6-8.
This recipe is modified from a recipe published in the Sunday Telegraph magazine a while back. I have lost the original page, but it was probably by Diana Henry.
500 gm. fresh salmon fillets, skin removed
1 onion peeled and finely chopped
2 green chillies, finely chopped
2 cloves garlic, peeled and crushed or grated
1/2 inch piece of ginger, peeled and grated
1 tbsp. butter
2 tbsp. finely chopped chives or spring onion greens
2 tbsp. mayonnaise
2 tbsp. sour cream
1 tbsp. oil
Chop the fish very, very finely, using a sharp knife. Do not mince.
Heat the butter in a pan and fry onion, garlic, ginger and green chillies on a low heat, until soft but not browned. Turn heat off.
Place all ingredients in a bowl, along with fried onion mix. Mix well.
Transfer to an airtight container and leave in the fridge for an hour or two.
Divide in 6-8 portions and shape into round kebabs.
Place on a plate, cover with a cling film and return to the fridge for an hour or until nearly time to serve.
Heat a grill. Place kebabs on a tray lined with foil and grill them for 4-5 minutes. Keep a close watch. If they begin to turn brown, move the tray further away from the grill. They must cook through. If you do not have a grill, shallow fry on high heat for a minute or two and then on medium, until cook. Do not turn too often, they are quite fragile.