Tender trout and cheese tempura bites
Prep Time
Cooking Mode
330 g (¾ lb.) lb. salmon trout filet skin removed
30 mL Tbsp lemon juice
To taste salt and pepper
125 mL (½ cup) cup cream cheese
125 mL (½ cup) cup Parmesan flakes
6 green olives pitted and coarsely chopped
1 lemon zest only
3 green onions
15 mL (1 tbsp.) tbsp. chopped fresh dill
2 mL (½ tsp.) tsp paprika
60 mL (¼ cup) cup flour
1 egg beaten
250 mL (1 cup) cup ready to serve tempura
30 mL (2 tbsp.) tbsp. canola oil
330 g (¾ lb.) lb. salmon trout filet skin removed
30 mL Tbsp lemon juice
To taste salt and pepper
125 mL (½ cup) cup cream cheese
125 mL (½ cup) cup Parmesan flakes
6 green olives pitted and coarsely chopped
1 lemon zest only
3 green onions
15 mL (1 tbsp.) tbsp. chopped fresh dill
2 mL (½ tsp.) tsp paprika
60 mL (¼ cup) cup flour
1 egg beaten
250 mL (1 cup) cup ready to serve tempura
30 mL (2 tbsp.) tbsp. canola oil
Directions
1Arrange trout fillets in a microwave-safe dish. Add lemon juice, salt, and pepper. Cover with plastic wrap and cook in microwave on maximum power for 4 minutes. Use a fork to break trout into small pieces and drain off any liquid.
2Combine the fish, cream cheese, Parmesan, olives, lemon zest, green onions, dill, and paprika in a bowl. Shape the mixture into 8 balls with your hands.
3Dip each ball in the flour, egg, and tempura to coat. Heat the oil in a skillet over medium-high heat and fry the balls for 6 to 8 minutes, turning at the halfway point.
4Serve 2 balls per person accompanied by a green garden salad and a sour cream and herb dip.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note