Salmon Rissoles


Prep time: 25 mins  
Cooking time: 1hr 
Serves: 4 


  • 1kg Cocktail Potatoes  
  • 3 salmon fillets approx. 400g 
  • 1 Leek  
  • 3 Garlic Cloves  
  • ½ Bunch Dill  
  • 1 Bunch Chives  
  • 55g Capers  
  • 250g Sour Cream  
  • 1 Tbsp Horseradish Paste 
  • 1 Lemon  
  • ½ Cup Milk  
  • 50g Butter  
  • 180g Panko Breadcrumbs  
  • 1 Punnet Mix Salad  
  • Salt and Pepper  
  • Olive oil  


  1. Place the potatoes on a pot with salted water. Bring to the boil and turn down to medium heat. Cook for approx. 20-25 mins until soft.  

  2. Season the salmon fillets with salt and pepper. 

  3. Bring a large frying pan to high heat. Drizzle with olive oil and place the salmon flesh side down first, sear for 2mins until golden and turn to the skin side for another 2-3 mins until golden and crispy. 

  4. Turn down to low heat and turn again to cook for further 2-3mins. Turn off the heat and set aside. 

  5. Finely chop the leek and the garlic. Using the same pan where cookijng the salmon, drizzle with olive oil and sauté the garlic and leek for 3mins until soften. Set aside. 

  6. Finely chop the dill, chives and capers. Add 1 Tbsp of each of these ingredients into a bowl and add the sour cream, the zest of half a lemon, the horseradish paste and the juice of half a lemon, season with salt and pepper and mix through. 

  7. Warm up the milk and the butter. Drain the potatoes and mash with a potato masher. Add the warm milk and butter and season with salt and pepper. Add the garlic and leek sofrito, add the remaining chopped herbs and capers.  

  8. Remove the skin of the salmon and flake the salmon into the potato mash. Add 1 cup of panko breadcrumbs. Mix through until well combined. Finely chop the salmon skin and ad to the potato and salmon mix. 

  9. Place the Panko breadcrumbs into a bowl. Roll approx.50g size balls with the salmon potato mixture and toss them individually with the panko breadcrumbs putting some pressure to make them stick until fully coated balls.  

  10. Place the salmon balls on the air fryer basket and cook them for 30-35mins at 190°C until golden brown and crispy.  

  11. Serve warm with horseradish sour cream, mixed salad leaves and freshly squeezed lemon juice.