Salmon Kibbeh

 

Ingredients:

300g salmon sashimi fillet

¼ C burghul (cracked wheat)

2 spring onions, finely chopped

1/3 t ground allspice

1 very small red chilli, seeds removed, finely chopped

½ t freshly ground white pepper

1 T extra virgin olive oil

1-2 Lebanese cucumbers, sliced into 24 rounds (5mm thick)

2 T thick Greek-style yoghurt

½ garlic clove, finely chopped

1 t ground sumac

24 small mint leaves, to garnish

 

Method:

1. Chop the salmon very finely, then chill.
2. Cook burghul according to packet directions. Drain well.
3. In a chilled stainless-steel or glass bowl, combine burghul, salmon, onions, allspice, chilli, white pepper, 1 t salt and oil. Use your hands to form mixture into 24 small patties. Place each one onto a cucumber round, then chill.
4. Season the yoghurt with 1/3 t salt and stir in the garlic.
5. To serve, top each kibbeh with a small dollop of yoghurt, sprinkle with sumac and garnish with a mint leaf.

 

Makes 24.

Recipe adapted from delicious.com.au.

 

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