Fried salmon hearts: the perfect appetizer for Valentine’s Day (and beyond)!
Salmon hearts are a tasty and refined starter, perfect for Valentine’s Day, but they’re so delicious it would be a shame to make them only for that occasion.
Their romantic shape makes them ideal for a special dinner, but they also work perfectly as a Christmas appetizer, for a fish-based lunch, or to surprise guests with something original and homemade.
Crispy on the outside and soft on the inside, these fried salmon hearts win you over at the first bite: the dough shell remains tender and slightly golden, while the salmon filling is delicate and enveloping.
If you prefer, you can bake them for a lighter version, but frying gives a truly irresistible texture.
In my version I didn’t add Parmesan to the filling because I prefer a cleaner flavor and I’m not a fan of melted cheeses.
However, if you want an even creamier filling, you can add a teaspoon of grated Parmesan; it will make the interior even softer and richer.
This is a simple but impressive recipe, perfect when you want to serve an elegant salmon appetizer without complicating your life.
Make them and you’ll see… whoever tastes them will be won over.
About 140 kcal per heart
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Valentine's Day
Ingredients to make Salmon Hearts
- 2/3 cup whole milk
- 1 tbsp butter
- 1/2 tsp salt
- 3/4 cup 00 flour (all-purpose)
- 4.2 oz smoked salmon
- 2 tsp chopped parsley (fresh or dried)
- 1 tbsp whole milk
- 1 pinch black pepper
- 1 egg (medium)
- 1/2 cup breadcrumbs
- as needed sunflower oil
Tools
- 1 Pan pan
- 1 Mold heart-shaped cutter
Preparation of Salmon Hearts
Pour the milk with the butter and the salt into a saucepan, heat until just about to boil, then remove the pan from the heat and quickly add all the flour, mixing well.
Let the dough cool, then transfer it to a lightly floured work surface and knead until you obtain a smooth dough.
Put the dough in the fridge while we prepare the filling.
In a jar place the smoked salmon, the milk, the parsley and the pepper, then blend everything with an immersion blender.
Take the dough back out of the fridge, roll it out on a surface to make a thin but not too thin sheet, and cut circles with a round cutter—mine was about 3.5 in (approx. 9 cm) in diameter.
From the circles cut out hearts with single heart-shaped cutters, fill them with a teaspoon of the mixture and seal them, or use a cutter like mine that closes and seals them together.
Move the shaped hearts onto a baking tray lined with parchment paper and refrigerate for a few minutes.
Prepare two small bowls: one with a beaten egg and the other with the breadcrumbs.
Dip the hearts first in the egg and then in the breadcrumbs, and place them back on the tray.
Heat the frying oil in a suitable pot or pan and, when it reaches temperature, immerse the hearts in the oil.
Turn them to ensure even cooking, then drain them on absorbent paper.
Serve hot and enjoy.
