Salmon Keftethes Serves 4-6
Salmon Keftethes "Cakes"
1 lb. cooked, flaked salmon 3 oz. chopped flat leaf parsley ½ cup finely chopped celery ½ small onion finely chopped 4 sprigs of dill chopped 4 cloves of garlic finely chopped ½ tsp. pepper ½ tsp. sea salt 2 Tbsp. fine bread crumbs 1 Tbsp. olive oil
½ cup all purpose flour ½ cup fine bread crumbs A pinch of chopped parsley for color Mix together and set aside in a shallow pan or baking sheet.
Yogurt Dill Sauce
1 cup Greek Yogurt ½ fresh lemon ½ tsp. sea salt 1 sprig of dill chopped Mix together and set aside.
Combine all the ingredients for the Salmon Keftethes into a large mixing bowl. Knead mixture thoroughly. Form into a round kefte (a cake) and coat each cake in the flour mixture that has been previously prepared. Place the formed and floured cakes on a baking sheet lined with wax paper and refrigerate for one hour. To cook, pan-fry keftethes over medium high heat
for roughly 3-5 minutes on each side or until golden brown. Serve with yogurt dill sauce.