Salmon and zucchini patties

Ingredients for 6 servings:

• 250 g salmon fillet(s), fresh or frozen as a substitute
• 1 tsp, leveled salt
• 1 egg white
• 100 ml whipped cream
• 1 tbsp creamed horseradish
• 1 ½ tbsp chives
• 2 zucchini, approx. 120 g
• 2 tbsp oil
• Oil for the muffin tins
• Dill tips
• Pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 1 hour 5 minutes

Prepare the day before, must be refrigerated overnight, ideal for brunch or as a starter

Rinse the salmon, pat dry, roughly dice, and briefly freeze if necessary. Thaw the frozen salmon. Cut the salmon into cubes. Finely puree the salmon with salt, heavy cream, egg white, and creamed horseradish in a food processor. All ingredients must be very cold!!! Then fold the chives into the fish mixture. Preheat the oven with a roasting pan to 160°C top/bottom heat (140°C fan-assisted). Cut 1/2 zucchini into thin slices, and cut the remaining zucchini lengthwise into thin slices. Fry the zucchini slices in oil, season with salt and pepper, and place on a paper towel. Grease 6 holes in a muffin tin. Arrange round zucchini slices on the bottom of the holes and arrange the long zucchini slices in the holes on the sides. Pour the fish mixture onto the zucchini in the holes and smooth it down. Heat 1 liter of water and pour it into the roasting pan. Place the muffin tin in the water bath in the roasting pan. Let the patties set for about 35 minutes. Let them cool in the muffin tin, then refrigerate overnight on a plate or platter. Serve garnished with dill and pepper.