Deep fried salted salmon and potatoes
This dish is made by deep-frying potato batter filled with shredded salmon. The potatoes tend to crumble when cooked in a frying pan, so it's best to gently roll them around with a spoon
How to make it
1
Sprinkle a little salt on the salted salmon and cook it from the skin in a frying pan with salad oil. When the skin is crispy, turn it over and cook both sides.
2
Peel the potatoes and steam until soft. Once it's steamed, transfer to a bowl and crush it with your hands.
3
Separate the grilled salted salmon into skin and flesh, add the shredded flesh and a pinch of salt to a bowl and mix well
4
Roll the dough into golf ball sized balls and shape into ovals
5
Heat salad oil in a frying pan over medium heat, add [4] and cook. Turn the meat around with a spoon while cooking, and once it has browned all over, add more salad oil
6
Once the whole thing has turned golden brown, remove it from the oven and top with shiso flowers
Ingredients for 3 people
-
- salted salmon
- 100g
-
- salt
- A little
-
- Salad for oil salted salmon
- 1 tablespoon
-
- Potatoes too
- 150g
-
- frying
- 3 tablespoons
-
- For flower topping
- A little
[PR]
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