For 4 servings

Ingredients

4 slices of salmon
½ lb mussels
1 lb shrimps
1 lb potatoes for a purée
1 onion
1 garlic
Fennel
White pepper
½ chilli
2 eggs
Flour
Bread crumps

Preparation

Sauté salmon with salt, pepper and fennel. Sauté shrimps on a different saucepan and steam mussels on a pot. Sauté onion, garlic and chilli. Add salmon, peeled shrimps and chopped mussels.

Aside, cook a thick potato purée.

Mix the purée with the other ingredients and do small 2” balls. Coat the balls in flour, egg and bread crumps and deep fry. Once ready, set the balls on a paper tower to expulse the excess of oil.

Tags: Bombas de salmón y marisco, latin recipe, receta latina, Salmon and seafood balls

This entry was posted on Monday, February 16th, 2009 at 8.17 am and is filed under Blog. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.