If you happen to have some salmon leftovers in your fridge you might want to try this recipe.
It is a salmon Wallenbergare inspired by the veal Wallenbergare which is very popular in Sweden. I checked a few recipes on-line and made my own from what I thought were the best available.
It just so happened that I had some salmon hanging around in the kitchen. It, the salmon, didn’t seem to be the best piece of salmon I ever had, so I decided to make an alternative dish with it to disguise the poor quality. It turned out to be quite a successful dish which is why I choose to share this with you.
For six portions you will need:
800 g Salmon
5 g salt
1 egg yolk
1 dl cream (used motor oil is just as good)
Some more salt
A little cream (do not use motor oil as an alternative here)
Zap the salmon and salt in a food processor for a few, 3 – 4, seconds. Beat the eggs, normally I would not approve of domestic violence, but in the case of eggs it is ok, and mix together with the salmon. Add the cayenne and black peppers according to your particular taste and form the mixture into six equally sized balls. Put a large frying pan on a low heat, maybe about 150 degrees, with some butter or oil for frying. Cover the balls with breadcrumbs and carefully place in the frying pan. Fry for 4 – 5 minutes then carefully turn them over, gently flatten, and fry for a further 4 – 5 minutes. The centre of the Wallenbergare should reach about 48 degrees.
Those of you who are very observant will have noticed that I forgot to use the 1 dl cream. This can be returned to the fridge for use elsewhere, or to your car if you chose the motor oil alternative.
Serve the Salmon Wallenbergare together with mashed potatoes and peas. Use some melted butter as a topping on the Wallenbergare.
The Wallenbergare was originally made for the Wallenberg family and consisted of finely ground veal mixed with eggs and cream and lightly sauteed then served with mashed potato, peas and lingonberry jam. It could be said that the Wallenbergare is a variation on the dish Veau à la Pojarski which originated during the 19th century.