John Myers
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Rustic Homemade Tightened Salmon Sticks with Potato Salad
The perfect rustic homemade tightened salmon sticks with potato salad recipe with a picture and simple step-by-step instructions.
Salmon sticks
- 900 g Salmon fresh
- 1 some Own production of chili spices
- 80 g Flour
- 200 g Multi-Purpose breadcrumbs see my KB
- 2 tbsp Freshly squeezed lemon juice
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- 2 piece Egg
potato salad
- 1 tbsp White balsamic vinegar
- 4 tbsp Hot vegetable broth own production
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt fine
- 1 pinch Oregano spice
- 1 pinch Sugar
- 1 piece Red onions cut into strips
- 6 piece Jacket potatoes cut into slices
- 3 piece Tomatoes freshly cut into pieces
- 3 tbsp Cold-Pressed sunflower oil
- 1 tbsp Seasonal herbs finely chopped
- 0,75 liter Rapeseed oil for frying
- I like to fry salmon on the skin and let it sit briefly in the oven at 75 degrees. This time I wanted to prepare it differently. That worked out fine. As you can see on the last salmon picture, the inside of the fish is shiny and super juicy.
- I cut off a piece of the narrow tail of the salmon and peeled off the skin. This left about 750 grams of salmon for the chopsticks. I freeze the skin and the tail piece. Together with other leftover fish you can use it to make a delicious fish broth.
- Now pull the bones, rinse the fish, pat dry and cut into 2×12 cm strips.
- Drizzle the strips with lemon juice and season with pepper, salt and chilli.
- Whisk eggs in one plate and add flour and breadcrumbs to other plates.
- First roll the fish strips in flour and knock off the flour a little. Then pull through the egg and roll in breadcrumbs at the end. Press the breading all around.
- Heat the oil. If bubbles appear on the handle of a wooden spoon, the oil is hot enough.
- Now fry the fish fingers in portions for about 5-6 minutes and let them drain on kitchen paper. The chopsticks also taste good fried in a beer batter.
- Potato Salad: Mix the dressing ingredients together. Fold in the potato slices and pour in the broth. Let it steep a little, then fold in the herbs and season to taste.
- Serve the salmon sticks with the potato salad. The chopsticks were crispy on the outside and juicy and very spicy on the inside. A real taste experience with the potato salad.
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