How to cook shrimp is a great challenge. These crab and salmon puffs are tasty bite-sized morsels filled with poached salmon and crabbed meat. This is a very easy appetizer recipes and would go nicely with any selection of party food and drink.
Ingredients:
200 gms. portion of raw, skinless, boneless salmon fillet,
1 1/4 c. flaked, cooked, crab meat
1 c. milk plus extra for poaching fish
1/4 c. butter
1/3 c. flour
2 eggs
1/4 c. chopped spring onions
1/4 c. chopped fresh parsley
1/2 tsp. ground black pepper
1 tsp. salt
cooking oil for frying
Method:
Poach the salmon in milk just until nearly done. The inside should still be a touch translucent. Set aside to cool, then flake.
In a sauce pan, mix the 1 c. of milk and 1/4 c. flour until free from lumps. Add in the butter and bring to a boil on low heat while stirring constantly. Cook until thick.
Transfer to a mixing bowl and whisk in the two eggs until thoroughly combined. Add the rest of the ingredients and mix.
Heat the oil in a pan. Drop spoonfuls of the mixture into the medium hot oil and fry until puffed and golden. This only takes a few minutes as the crab and salmon are already cooked. The spring onions and parsley should retain their fresh taste. Drain on kitchen paper.
Ingredients:
200 gms. portion of raw, skinless, boneless salmon fillet,
1 1/4 c. flaked, cooked, crab meat
1 c. milk plus extra for poaching fish
1/4 c. butter
1/3 c. flour
2 eggs
1/4 c. chopped spring onions
1/4 c. chopped fresh parsley
1/2 tsp. ground black pepper
1 tsp. salt
cooking oil for frying
Method:
Poach the salmon in milk just until nearly done. The inside should still be a touch translucent. Set aside to cool, then flake.
In a sauce pan, mix the 1 c. of milk and 1/4 c. flour until free from lumps. Add in the butter and bring to a boil on low heat while stirring constantly. Cook until thick.
Transfer to a mixing bowl and whisk in the two eggs until thoroughly combined. Add the rest of the ingredients and mix.
Heat the oil in a pan. Drop spoonfuls of the mixture into the medium hot oil and fry until puffed and golden. This only takes a few minutes as the crab and salmon are already cooked. The spring onions and parsley should retain their fresh taste. Drain on kitchen paper.