Fish Quick

Salmon kibbeh

Name: Salmon kibbeh
Prep time: 30 min
Total time: 30 min
Yield: 24
Ingredients: 300g Atlantic salmon; 1/4 cup burghul (cracked wheat); 2 spring onions, finely chopped; 1/3 teaspoon ground allspice; 1 very small red chilli, seeds removed, finely chopped; 1/2 teaspoon freshly ground white pepper; 1 tablespoon extra virgin olive oil; 2 Lebanese cucumbers, sliced into 24 rounds (5mm thick); 2 tablespoons thick Greek-style yoghurt; 1/2 garlic clove, finely chopped; 1 teaspoon ground sumac; 24 small mint leaves, to garnish

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This raw kibbeh uses salmon rather than traditional lamb and it's a revelation.

300g Atlantic salmon
1/4 cup burghul (cracked wheat)
2 spring onions, finely chopped
1/3 teaspoon ground allspice
1 very small red chilli, seeds removed, finely chopped
1/2 teaspoon freshly ground white pepper
1 tablespoon extra virgin olive oil
2 Lebanese cucumbers, sliced into 24 rounds (5mm thick)
2 tablespoons thick Greek-style yoghurt
1/2 garlic clove, finely chopped
1 teaspoon ground sumac
24 small mint leaves, to garnish

Method

1.

Chop the salmon very finely, then chill.
2.

Place the burghul in a bowl with 1/2 cup (125ml) water and soak for 8 minutes. Drain well.
3.

In a chilled stainless-steel or glass bowl, combine burghul, salmon, onions, allspice, chilli, white pepper, 1 teaspoon sea 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 teaspoon sea 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.