Summary

Ingredients

• 250 g salmon fillet (s)
• 250 g redfish fillet (s)
• 4 spring onion (s)
• 6 tablespoon breadcrumbs
• 1 egg (s)
• 1 pinch chili powder
• 1 teaspoon salt, barely
• 1 teaspoon pepper, ground (barely)
• 1 small Bunch parsley, fresh
• 4 cm anchovy paste a. d. tube
• 2 tablespoon margarine or other frying fat
• 1 tablespoon capers, pressed through the garlic press
• breadcrumbs

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Instructions

1. Wash fresh fish, pat dry and place in the freezer for 30 minutes. Let frozen fish thaw.
2. Clean and wash the spring onions, cut the white into small cubes, cut the green part into rings. Roughly dice the fish. Pluck the washed parsley and put it in the food processor with the knife and chop it finely. Add the fish cubes to the bowl and finely chop to a mass. Then dip the knife against the dough hook and add the breadcrumbs and spices, the pressed capers, the anchovy paste, as well as the onion rings and cubes and the egg and knead into a mass.
3. Shape 5 meatballs with wet hands.
4. Heat the fat in the pan. Turn the meatballs in 2 tablespoons of breadcrumbs and fry them in the frying fat for approx. 2 minutes on each side, then let simmer for approx. 5 minutes on a low flame with the cover closed.
5. Tastes delicious on bread rolls or with tartar sauce and also very good with potato salad, but also with mashed potatoes.