Are you ready for the New Year’s Eve dinner? Or are you among those still undecided about the menu to propose? If you belong to this second category, then I’ll quickly share a recipe that you absolutely cannot miss on your tables! The smoked salmon and potato balls! They are an irresistible and tantalizing finger food with a sea aroma, made with simple and genuine ingredients: salmon, potatoes, eggs, and breadcrumbs, all flavored with a sprinkle of parsley. Their coating is also really crispy and encloses a soft heart that melts in the mouth. In their simplicity, they are among the most delicious experiments and also very easy to make! They will be perfect for an aperitif before starting the dances or as a main course accompanied by various side dishes. In any case, you’ll make a great success! These balls are baked, for a more digestible and lighter version, but nothing prevents you from frying them if you wish! I served them with julienned cabbage and matchstick carrots sautéed for a few minutes, and I must say they were truly exquisite! One leads to another, so if you have guests or a large family, I highly recommend doubling the doses!

Here are other ideas for irresistible balls suitable for all tastes:

Difficulty: Easy
Cost: Medium
Preparation time: 35 Minutes
Portions: 28Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: Christmas, Fall, Winter and Spring

Ingredients

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21 oz potatoes
6.3 oz smoked salmon
1 egg
1 tsp chives
1 lemon zest (untreated)
1 bunch chopped parsley
2 tbsps breadcrumbs (only if needed + as needed for coating)
as needed salt
as needed pepper

Tools

1 Saucepan
1 Mixing Bowl
1 Potato Masher
1 Spoon
1 Vegetable Peeler
1 Knife
1 Bowl
1 Baking Tray
1 Parchment Paper

Steps

Wash, peel, and cut the potatoes into chunks. Place them in a saucepan with plenty of unsalted water and boil them for 25 minutes from the time of boiling.
Once cooked, the tines of a fork should easily pierce them, peel them, place them in a mixing bowl, and mash them with a potato masher.
Incorporate one egg, add the chives, and mix with a spatula or spoon.
Add the grated zest of an untreated lemon.
Add the salmon previously chopped with a knife.
Season with some chopped parsley and adjust the salt and pepper (fig. 5).
If the mixture still seems too soft, adjust the consistency with a couple of tablespoons of breadcrumbs, otherwise you can skip this step.
Mix, then with hands always slightly damp, create balls a bit larger than a walnut.
Roll them a few at a time in the breadcrumbs.
Finally, place them on a baking tray lined with parchment paper. Drizzle the surface with a bit of extra virgin olive oil and bake in a preheated static oven at 375°F for 20 minutes, then turn them over and complete the cooking for another 10 minutes.
Turn off and let cool slightly before serving.
And voilà…the smoked salmon and potato balls are ready to be enjoyed
Bon Appétit from La Cucina di FeFè!