Keftedes are a Greek-style meatball typically made with beef or pork. Here we’ve used salmon for a pescatarian take.
Ingredients
Winter rémoulade:
Method
1.For salmon keftedes, place onion, garlic, all spice, herbs, flour, egg and salmon in a large bowl, season to taste and mix to combine. Divide mixture in to six and shape into patties; refrigerate for 30 minutes to firm up.
2.Meanwhile, for rémoulade, place all ingredients in a bowl, season to taste and mix to combine.
3.Heat oil in a large non-stick frying pan over medium-high heat. Add salmon and cook turning halfway until golden and cooked through (6-8 minutes).
4.Place some charred pita on 2 plates and spoon over some rémoulade. Top with rocket, salmon keftedes, pomegranate arils, pine nuts, extra dill sprigs and lemon wedges.
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