These salmon rissoles that I have for you today will take your taste buds on a journey to the seaside. These little patties are packed with flavor and are a great way to turn canned salmon into a gourmet dish. With just a handful of simple ingredients, you’ll have a delicious and satisfying meal in no time.
Are you ready to tantalize your taste buds with a scrumptious new recipe? Today I am sharing with you my latest obsession – Salmon Rissoles! These tasty little morsels are the perfect way to jazz up canned salmon and turn it into a show-stopping dish.
Using boiled potatoes as a binder, along with a generous helping of egg, parmesan, dill, and chili flakes, we are going to create a mouth-watering mixture that is going to blow your socks off.
And when I say blow your socks off, I mean it!
Now, I know what you’re thinking, canned salmon doesn’t exactly scream ‘sexy and exciting’. But trust me on this one, when we combine it with boiled potatoes, egg, parmesan, dill, butter, and a sprinkle of chili flakes, we’re going to create a flavor explosion that will make your taste buds dance.
Plus, it’s a lifesaver when you’re short on time or can’t make it to the fishmonger.
Think of these little beauties as the ultimate makeover for canned salmon, also it is a great recipe to use your boiled potatoes leftovers. We’re going to take it to the next level and elevate it to a whole new level of deliciousness.
Not only are these Salmon Rissoles simply delicious, they’re also super versatile. Whip them up for a quick and easy lunch, or serve them as a party appetizer that will have your guests begging for more.
And the best part? These Salmon Rissoles are a great way to use up any leftover boiled potatoes you might have lying around. Waste not, want not, right?
To serve, I like to pile these little guys up on a plate and garnish them with some fresh dill and a squeeze of lemon juice. The lemon juice adds a bright zing that really cuts through the richness of the salmon and potatoes.
🥰 Why You Will Love This Recipe?
- With just a handful of simple ingredients, you can whip up these tasty little patties in no time at all. Plus, they’re a great way to use up any leftover boiled potatoes you might have hanging around.
- It’s a great way to use canned salmon. Canned salmon is a convenient and affordable option that’s packed with nutrients like omega-3 fatty acids. This recipe is the perfect way to turn canned salmon into a delicious and satisfying meal.
- It’s versatile. These Salmon Rissoles are great for a quick and easy lunch, or you can serve them as an appetizer at your next dinner party. They’re a crowd-pleaser that everyone will love.
- It’s a flavor explosion. The combination of salmon, potatoes, parmesan, dill, butter, and chili flakes creates a flavor explosion that will make your taste buds dance. Plus, the addition of lemon juice adds a bright and zingy finish that really brings everything together.
- Making Salmon Rissoles is a fun and creative way to cook that’s sure to get you excited about spending time in the kitchen. Plus, once you’ve mastered this recipe, you can experiment with different flavor combinations and toppings to make it your own.
🥘 Ingredients and Substitutes
- Salmon. This recipe is made from canned salmon, but you can also use also salmon leftovers. If you use it from a can, choose one in its own juice.
- Potatoes. I used boiled potatoes, but you could also use some leftover mashed potatoes.
- Cheese. I used parmesan cheese, but you can also use other cheese that you prefer.
- Chili powder. You can replace them with fresh hot peppers or sweet paprika if you’re not a fan of spicy food. Or you could leave it out altogether.
- Butter. You can replace the butter with oil. Or if you use canned salmon, you can also use the oil from the can for an extra taste of salmon.
- Dill. You can throw it away if you don’t like the taste of the dill.
👩🍳 Step-by-step Directions
Take a deep plate and mash potatoes in it using a fork
After that, melt the butter and pour it over the potatoes.
Now, chop the dill finely and put it in the bowl with mashed potatoes. Right after that add an egg, paprika, parmesan, and canned salmon.
Mix the composition well. Season with salt and pepper to your taste.
Form the salmon rissoles and fry them in a pan with a little oil.
Quick Note: Be careful when you will flip them because they are very soft and will initially lose their shape a bit. But after you fry them on all four sides, a crust will form that will keep the inside soft.
Fry under the lid on low to medium heat for about 4 minutes on each side.
Serve them next to a fresh, green salad.
🍽️ Serving Suggestions
Serve as a main course. These rissoles make a great main course when served with a simple salad or some steamed vegetables. You could also pair them with a side of roasted potatoes or sweet potato fries for a more hearty meal.
Make a sandwich. Another great way to serve these rissoles is to put them between two slices of crusty bread or a soft bun. Top with some fresh greens, a slice of tomato, and a dollop of mayonnaise or tartar sauce. In that case, consider making the salmon rissoles flatter so it will be easier to eat the sandwich.
Serve as an appetizer. These rissoles make a fantastic appetizer when served with a dipping sauce like aioli or sour cream. You could also cut them into smaller pieces and serve them on toothpicks for a more elegant presentation.
Top a salad. For a lighter meal, you could serve these rissoles on top of a bed of greens or a grain salad. Top with a drizzle of olive oil and some lemon juice for a simple and satisfying meal.
🏆 Expert Tips. What to Pay Attention To?
- Don’t overmix the ingredients. When you’re mixing together the salmon, potatoes, egg, parmesan, dill, butter, and chili flakes, be careful not to overmix the ingredients. You want to keep the mixture light and fluffy so that the rissoles don’t become too dense.
- Use a non-stick pan. To get those perfectly golden and crispy exteriors, use a non-stick pan with a little bit of oil or butter. This will prevent the rissoles from sticking to the pan and will help them cook evenly.
- Shape the rissoles evenly: When you’re shaping the mixture into patties, try to make them as evenly as possible. This will help them cook evenly and will ensure that they’re all ready at the same time.
- Let them rest before cooking. Once you’ve shaped the rissoles, let them rest in the fridge for at least 30 minutes before cooking. This will help them hold their shape and will prevent them from falling apart in the pan.
- Garnish with fresh dill and lemon juice. When you’re ready to serve, garnish the rissoles with some fresh dill and a squeeze of lemon juice. This will add a bright and zingy finish that really brings out the flavors in the dish.
🤔 Answering Your Questions:
Can I Use Fresh Salmon Instead Of Canned Salmon?
Yes, you can definitely use fresh salmon for this recipe. Simply cook the salmon first and then flake it into the mixture. However, canned salmon is a great option that’s convenient and affordable, and it still tastes great.
Can I Make The Mixture Ahead Of Time?
Yes, you can make the mixture ahead of time and store it in the fridge for up to a day. When you’re ready to cook the rissoles, simply shape the mixture into patties and cook as directed.
Can I Freeze The Salmon Rissoles?
Yes, you can freeze the rissoles for up to a month. Simply shape the mixture into patties and freeze them on a baking sheet. Once they’re frozen, transfer them to a freezer-safe container or bag. To cook, simply thaw them in the fridge overnight and then cook as directed.
Can I Use A Different Herb Instead Of Dill?
Absolutely! While dill is a classic herb that pairs well with salmon, you could also use parsley, chives, or even basil in this recipe.
📋 Recipe Card:
Delicious Salmon Rissoles
- 5 oz Salmon Canned
- 6 oz Potatoes Boiled
- 2 tablespoon Parmesan
- ¼ teaspoon Chili Flakes Dried
- ½ tablespoon Butter
- 1 tablespoon Dill Chopped
- 1 Egg
- In a large bowl, mash the boiled potatoes using a fork.6 oz Potatoes
- After that, melt the butter and pour it over the mashed potatoes.½ tablespoon Butter
- Chop finely the dill and put it over the previous ingredients.1 tablespoon Dill
- Add the rest of the ingredients and mix well until you will get a uniform composition.5 oz Salmon, 2 tablespoon Parmesan, 1 Egg, ¼ teaspoon Chili Flakes
- In the end season with salt and pepper to your taste.
- Form the salmon rissoles and fry them in a pan on all sides.
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
- Use a non-stick pan to avoid sticking the salmon rissoles to the pan.
- To ensure that all of the rissoles will be cooked the same, make them of the same size.
- For a better flavor, leave the mixture to rest in the fridge for about 30 minutes. During that time, the flavors will blend together.
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