Salmon kibbeh

0
78
Salmon kibbeh
  • 0:30 Prep
  • Makes 24
  • Advanced

Featured in
Salmon recipes, Middle Eastern recipes

Ingredients

  • 300g Atlantic salmon
  • 1/4 cup burghul (cracked wheat)
  • 2 spring onions, finely chopped
  • 1/3 teaspoon ground allspice
  • 1 very small red chilli, seeds removed, finely chopped
  • 1/2 teaspoon freshly ground white pepper
  • 1 tablespoon extra virgin olive oil
  • 2 Lebanese cucumbers, sliced into 24 rounds (5mm thick)
  • 2 tablespoons thick Greek-style yoghurt
  • 1/2 garlic clove, finely chopped
  • 1 teaspoon ground sumac (see Notes)
  • 24 small mint leaves, to garnish

Method

  • Step 1
    Chop the salmon very finely, then chill.
  • Step 2
    Place the burghul in a bowl with 1/2 cup (125ml) water and soak for 8 minutes. Drain well.
  • Step 3
    In a chilled stainless-steel or glass bowl, combine burghul, salmon, onions, allspice, chilli, white pepper, 1 teaspoon sea salt and oil. Use your hands to form mixture into 24 small patties. Place each one onto a cucumber round, then chill.
  • Step 4
    Season the yoghurt with 1/3 teaspoon sea salt and stir in the garlic.
  • Step 5
    To serve, top each kibbeh with a small dollop of yoghurt, sprinkle with sumac and garnish with a mint leaf.

Notes

* Sumac is available from Middle Eastern and gourmet food stores.

  • Author: Valli Little
  • Image credit: Mark Roper
  • Publication: Taste.com.au

Source: taste.com.au

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