VEGETARIAN
GLUTEN FREE
DAIRY FREE
Salmon keftedes, winter rémoulade and grilled pita
SERVES 2 // PREP TIME 20 MINS // COOK 10 MINS (PLUS REFRIGERATING)
1 small red onion, finely chopped
1 garlic clove, crushed
½ tsp allspice
1 tbsp each finely chopped flat-leaf parsley, mint and oregano
2 tbsp plain flour
1 egg, lightly beaten
600 gm piece salmon, finely chopped
2 tbsp extra-virgin olive oil
Roasted pine nuts, for scattering
Lemon wedges, charred pita, pomegranate arils and baby rocket, to serve
WINTER RÉMOULADE
180 gm celeriac, peeled, cut into julienne
70 gm Japanese mayonnaise
2 golden shallots, finely sliced
2 tbsp finely chopped dill and tarragon, plus extra dill, for scattering
1 For salmon keftedes, place onion, garlic, all spice, herbs, flour, egg and salmon in a large bowl, season to taste and mix to combine. Divide mixture in to six and shape into patties; refrigerate for 30 minutes to firm up.
2 Meanwhile, for rémoulade, place all ingredients in a bowl, season to taste and mix to combine.
Heat oil in a large non-stick frying pan
