Fried salmon hearts: the perfect appetizer for Valentine’s Day (and beyond)!
The salmon hearts are a delicious and refined appetizer, perfect for Valentine’s Day, but so good it would be a shame to prepare them just for this occasion.
Their romantic shape makes them ideal for a special dinner, but they also work great as a Christmas appetizer, for a fish-based lunch, or to surprise guests with something original and homemade.
Crispy on the outside and soft inside, these fried salmon hearts win over at first bite: the pastry shell remains soft and slightly golden, while the salmon filling is delicate and enveloping.
If desired, they can also be baked for a lighter version, but frying gives an irresistible texture.
In my version, I didn’t add Parmesan to the filling, because I prefer a cleaner taste and I don’t like melted cheeses.
However, if you want an even creamier filling, you can add a teaspoon of grated Parmesan, which will make the interior even softer and richer.
This is a simple yet effective recipe, perfect when you want to serve an elegant salmon appetizer without complicating your life.
Prepare them and you’ll see… anyone who tastes them will be won over.
Approx. 140 Kcal per heart
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Valentine's Day
Ingredients for making Salmon Hearts
- 2/3 cup whole milk
- 1 tbsp butter
- 1/2 tsp salt
- 3/4 cup all-purpose flour
- 4.2 oz smoked salmon
- 2 tsps chopped parsley (fresh or dried)
- 1 tbsp whole milk
- 1 pinch pepper
- 1 egg (medium)
- 1/2 cup breadcrumbs
- as needed sunflower oil
Tools
- 1 Frying Pan pan
- 1 Cutter heart-shaped cutter
Preparation of Salmon Hearts
In a saucepan, pour the milk with butter and salt, heat until just boiling, then remove the pan from the heat and quickly add all the flour, stirring well.
Let the dough cool, then transfer it to a lightly floured work surface and knead until you get well-worked dough.
Place in the fridge and prepare the filling.
In a jar, put the smoked salmon, milk, parsley, pepper, and blend everything with an immersion blender.
Take the dough from the fridge, roll it out on a surface creating a thin but not too thin sheet, cut out circles with a cutter, mine was about 3.5 inches in diameter.
From the circles, cut out hearts with individual molds, fill them with a teaspoon of filling and seal them, or use one like mine that pairs up and seals everything.
Move the cut-out hearts onto a baking sheet lined with parchment paper and refrigerate for a few minutes.
Prepare two bowls, one with a beaten egg and the other with breadcrumbs.
Dip the hearts first in the egg, then in the breadcrumbs, and reposition them on the tray.
Heat the oil for frying in a suitable pot or pan, and once hot, immerse the hearts for frying.
Turn them for even cooking and drain them on absorbent paper.
Serve hot and enjoy your meal.
