Ingredients

The following ingredients have 24 Servings
  • 250ml (1 cups) milk
  • 250g (½lb) fresh salmon fillets, skinless
  • 500g (1lbs) potatoes, peeled and chopped
  • 15ml (1 tbsp) dill, washed and finely chopped
  • 45ml (3 tbsp) flour
  • 1 egg, beaten
  • 100g (3½oz) dried breadcrumbs
  • 45ml (3 tbsp) vegetable oil
  • 100ml (3fl oz) sour cream
  • 20g (¾oz) Royal Oscietra caviar

Instruction

  • Heat the milk over high heat in a saucepan. When it begins to boil, add the salmon and season to taste.
  • Reduce the heat to medium and simmer your salmon for 15 minutes or until the fish is cooked.
  • Spoon out the fish and set aside to cool. Reserve the milk.
  • Meanwhile, place the potatoes in a large pan and cover with boiling water. Bring back to the boil and cook for 10-15 minutes until soft. Drain, then mash, using splashes of the reserved milk to attain the desired consistency.
  • Place the fish, potatoes and dill in a large bowl and stir until the ingredients are evenly distributed.
  • Shape the mixture into small, bite-sized discs, about 5cm (2in) in diameter and finger-width in thickness.
  • Preheat your oven to 120°C/100°C fan/250°F/ gas mark ½.
  • Place the flour, egg and breadcrumbs in 3 respective shallow dishes.
  • Dip each rissole into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
  • Place a large frying pan on a medium heat and add the vegetable oil.
  • Carefully place the rissoles into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a spatula.
  • Transfer the fried rissoles to the oven and keep the cooked ones warm while you’re frying in batches.
  • Top with a dollop of sour cream and caviar, respectively. Decorate with a slivers of lemon and dill sprigs.