I have looked at some past months' ingredient picks, and compared to some of them - fig, mint, anchovy, and polenta or dried chili pepper, barley, vanilla pod and beef, this month looked very easy to me! Last month's winner Adrienne of Hungry Bruno picked artichokes, blackberries, bulgur (bulgar) and salmon (the first three being random and the salmon being her pick).
It didn't take us long to figure out what to do with these four ingredients. Our recipe isn't the healthiest (it's deep fried stuff with a butter dipping sauce, people...!), but if we may say so ourselves it turned out really well. Yeah, we know it's not real falafel, but we had to call it something and it sounds better than "salmon balls", right?!
It has been great fun doing the Paper Chef challenge for the first time and I hope that we will participate often in the future!
Salmon and bulgur falafel with artichokes and blackberry butter
Makes about 15 "falafels"
For the salmon and bulgur falafel:
2 dl water
Pinch of salt
1 dl bulgur
500 g salmon
Pinch of salt
Pinch of black pepper
For deep frying:
Neutral cooking oil
For the blackberry butter:
4 dl frozen blackberries
½ dl water
1 tbsp sugar
100 g butter
For the artichokes:
Artichokes (one per person)
Water for boiling
Making it all:
- Bring the salted water for the bulgur to a boil. Add the bulgur, lower the heat and cook for approximately 8 minutes. Set aside.
- Clean and dice the salmon. Put it in a food processor and mix using the pulse button until it's coarsely chopped. Mix salmon, bulgur and egg in a bowl, season with salt and pepper and put it in the fridge.
- Bring salted water to a boil in a pot big enough for the artichokes. Boil for 40-50 minutes depending on size. Strain and rinse immediately with cold water. Set aside for later.
- Bring the blackberries, water and sugar to a boil. Let it reduce for 5-10 minutes. Pass it through a strainer and set the puré aside for later.
- Melt the butter and put it aside.
- Prepare three plates, one with flour, one with lighly whisked egg and one with breadcrumbs. Keep these ingredients at hand because you will probably run out before having done all the salmon falafels.
- Heat the oil to 190°C.
- Get the salmon-bulgar mix out of the fridge and roll it into meatball sized balls. Roll them first in flour, then in egg and last in breadcrumbs. Deep fry a couple at the time until they are golden brown.
- Clarify the butter. Put the blackberry puré in a bowl and layer the butter on top. This is purely for show - when you dip it will mix together anyway, but it looks nice!
- Serve the salmon-bulgur falafel and artichokes as finger food with the blackberry butter as dipping sauce.