Recipe for: Salmon patties with pea puree (Polish-modern) - photo 1
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Recipe for: Salmon patties with pea puree (Polish-modern)

Main Dishes Fusion cuisine 45 min Medium 22 wyświetleń ~59.78 PLN * - (0)
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Description

Delicate salmon patties served on creamy split pea puree — a modern interpretation of Polish flavors: we replace traditional potatoes with a protein-rich, green pea puree, while the patties combine the freshness of lemon and dill with the simplicity of a fried fillet. The dish is light, has a velvety texture of the puree, and a golden crispy crust on the patties. It works wonderfully as an elegant family dinner or a dish for a small celebration. For serving, we recommend a light yogurt-dill sauce or sour cream, and as a side — a seasonal salad of young spring vegetables. Visually, the dish combines the intense green of the puree with the pink-golden color of the patty and fresh dill leaves.

Ingredients Used

Ingredients (14)

Servings:
4
  • Salmon 600 g
  • Peeled peas 200 g
  • Butter 50 g
  • 18% cream 100 ml
  • Onion 1 szt. (~150 g)
  • Chicken egg 2 szt. (~120 g)
  • Breadcrumbs 80 g
  • Wheat flour 30 g
  • Lemon 1.3 szt. (~100 g)
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Dill 0.8 pęczek (~15 g)
  • Natural yogurt 120 g
💰 Szacowany koszt dania: ~59.78 PLN (14.94 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pea puree

1

Prepare the peas: pour 200 g of peas into a sieve and rinse thoroughly under cold running water, removing any small stones. Transfer the peas to a medium pot with a capacity of about 2 l. Cover with cold water so that there is about 2 cm of water above the peas (about 700 ml). Add half of the peeled and halved onion (75 g) for flavor. Bring to a boil over high heat, then reduce the heat, skim off the foam with a spoon, and simmer for 20-25 minutes until the peas are very soft and start to break apart.

Ingredients: peeled peas, Onion, Salt, Black pepper
Use a medium pot with a thick bottom to avoid burning. If you have time, soak the peas 30 minutes beforehand — this will shorten the cooking time. The peas are ready when they can be easily mashed with a fork.
2

When the peas are soft, drain them (reserve some of the liquid) and remove the onion pieces. Transfer the peas back to the pot or to a wide bowl. Add 30 g of butter and 50 ml of 18% cream. Blend with a hand blender (or use a potato masher) until smooth and creamy. If the puree is too thick, add reserved cooking liquid or cream by the tablespoon. Season with 2 g of salt and 1 g of black pepper, and 1/2 teaspoon of lemon zest (grate a thin layer of the peel). Taste and adjust the seasoning.

Ingredients: peeled peas, Butter, 18% cream, Salt, Black pepper, Lemon
Use an immersion blender set to short pulses to avoid thinning the puree too much. If you prefer a very smooth puree, strain it through a fine-mesh sieve.

Preparing the salmon

3

Prepare the salmon: if it has skin, remove it with a knife (hold the end with a paper towel and slice the skin off at an angle). Remove the bones with tweezers. Cut the fillet into small pieces, then finely chop with a knife to a coarser paste consistency (you can also use a chopper, but do not blend into a puree). Transfer the chopped salmon to a wide bowl.

Ingredients: Salmon
Use a sharp knife and a suitably sized cutting board. Do not blend the salmon too long in the food processor — the mixture should retain its structure so that the patties are not mushy.
4

Chop the remaining onion (75 g) very finely. In a small pan, heat 15 g of butter with 15 g of rapeseed oil, add the chopped onion and sauté over medium heat for 3-4 minutes, until the onion becomes soft and translucent (do not brown). Set aside to cool.

Ingredients: Onion, Butter, Rapeseed oil
The best pan is 20–24 cm in diameter; use a wooden spatula. The onion should not brown — we want sweetness and moisture.
5

To the bowl with salmon, add the cooled translucent onion, 120 g of egg (2 pieces), 60 g of breadcrumbs (half), 30 g of breadcrumbs for shaping or more if the mixture is too loose, grated zest from half a lemon (grate thinly), 2 g of salt, and 1 g of pepper. Gently mix with a spoon or spatula until the ingredients are combined. The mixture should be sticky but manageable in your hands. If it is too wet, gradually add the remaining breadcrumbs (up to 80 g).

Ingredients: Salmon, Onion, Breadcrumbs, Lemon, Salt, Black pepper
Use a large bowl. Mix gently to avoid breaking the structure of the fish. The mixture is ready when you can form a ball that holds its shape.

Shaping the patties

6

Divide the mixture into 8 equal portions (about 75 g each) — two pieces per portion. Scoop the mixture with a wet spoon, shape into slightly flattened patties about 1.5–2 cm thick in your hands. Dust lightly with flour on both sides (use 30 g of flour), then coat the patties in the remaining breadcrumbs, pressing gently to make the coating stick. Place the patties on a plate and refrigerate for 5–10 minutes to firm up slightly.

Ingredients: Salmon, Wheat flour, Breadcrumbs
Form the patties with hands moistened with water, which will prevent the mixture from sticking. Chilling helps maintain their shape during frying.

Frying the cutlets

7

Heat 30 g of rapeseed oil and 15 g of butter in a large skillet over medium-high heat. When the fat is well heated (boiling but not smoking), place the fillets in a single layer — do not overcrowd the skillet. Fry for 3–4 minutes on one side until the coating is golden and crispy. Gently flip with a spatula and fry for another 3–4 minutes. Check the center — the salmon should be pink and juicy, not dry; the internal temperature should be around 55–60°C for the perfect texture.

Ingredients: Rapeseed oil, Butter, Salmon
The best is a wide pan with a diameter of 26–28 cm. If the cutlets brown too quickly, lower the heat — the goal is to cook the center without burning the coating. If you have a thermometer, aim for 55–60°C.

Sauce and serving

8

Prepare the dill sauce (optional): in a small bowl, mix 120 g of natural yogurt with finely chopped dill (about 10 g from 15 g) and the juice of 1/4 lemon (about 10 g of juice). Season with a pinch of salt and pepper. If you prefer a creamy sauce, add 1–2 tablespoons of 18% cream. Chill for a few minutes in the refrigerator.

Ingredients: Natural yogurt, Dill, Lemon, Salt, Black pepper
Use a small bowl and a whisk or spoon. You can also add a bit of mustard (about 5 g) for a spicy touch.

Main dishes

9

Finishing and serving: on a plate, place a portion of pea puree (about 150–170 g per person) using a serving spoon, spreading it in the center of the plate. Place 2 salmon patties on the puree. Next to or on top, add 1 tablespoon of dill sauce. Garnish with fresh dill and a thin slice of lemon peel. Serve immediately while the patties are still warm — the puree will maintain its creaminess.

Ingredients: peeled peas, Salmon, Dill, Lemon, Natural yogurt
Use a spoon to scoop the puree for an aesthetic shape. The dish is best served immediately — the patties will retain their crispiness, and the puree will be warm and creamy.

Additional tips

10

If there is leftover puree, it can be stored in the fridge for up to 24 hours covered with plastic wrap (not longer, as it will lose its flavor intensity). The patties are best reheated briefly in a pan over medium heat, 1–2 minutes on each side, to regain their crispiness.

Do not use a microwave for reheating, as the patties will lose their texture. If you want to prepare a larger quantity, cool the patties before freezing them in individual portions.

Fun Fact

💡

Split peas have been a popular ingredient in Polish cuisine for centuries as a source of protein before the widespread use of potatoes. The combination of peas with fish connects tradition with a modern, light approach to protein.

Best for

obiad rodzinny spotkanie towarzyskie elegancki lunch

Tips

🍽️ Serving

Serve the patties immediately after frying, on warm mashed potatoes. A light salad of young leaves, chives, and cucumber or roasted young vegetables pairs well with the dish. For a bolder flavor, add a few capers or thinly sliced red onion.

🥡 Storage

Store the puree in the refrigerator in an airtight container for up to 24 hours. Keep the patties separate and reheat in a pan for 1–2 minutes on each side to regain crispiness. Freezing the puree is not recommended; the patties can be frozen, but they will lose some texture after thawing.

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