The kofta are the traditional spicy oblong Middle Eastern meatballs, cooked as skewers. Usually they are made with mixed lamb and beef. In Greece they are accompanied with tzatziki sauce, based on yogurt, cucumbers and garlic
Ingredients
- 500 g salmon pulp
- 10 g fresh ginger
- 10 g fresh coriander
- 2 small and firm cucumbers
- 1 head of fresh Romaine lettuce
- 1 lime
- sweet paprika
- sweet curry
- nutmeg
- garlic
- tahina (sesame cream)
- white and black sesame seeds
- extra virgin olive oil
- salt
- pepper
To prepare salmon kofta with lettuce and cucumbers, finely chopped salmon with a mixer and 1 tablespoon of grated ginger: the consistency must be almost creamy.
mingle then 1 clove of garlic and coriander, 1 tablespoon of paprika and 1 of curry, 1/2 teaspoon of nutmeg, grated rind and 1/2 lime juice, salt, pepper and continue to mince until everything is mixed. Leave to rest in the fridge for about 30 minutes.
mix well and form sausages lengthened by about 50 g each. Insert the sticks in the middle.
Cutlery a sheet of parchment paper in a non-stick pan and cook the skewers over medium heat for 3-4 minutes per side, until they are compacted.
Take away the parchment paper, add a drizzle of oil to the bottom of the pan and finish browning for 2-3 minutes.
Prepare a sauce mixing 4 tablespoons of tahina, a pinch of salt, the juice of the other 1/2 lime and as much water as needed to have a soft consistency.
Slice cucumbers with the appropriate mixer blade and season with oil and salt.
Roll out a lettuce leaf, sprinkle it with a layer of sliced cucumbers, place the skewers on top and top with the tahina cream, a sprinkle of sesame seeds and paprika.
serve to taste with Greek yogurt seasoned with a pinch of curry and salt.
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