Pan-fried Crispy Salmon with Egg, Cucumber, Caper, Dill and Ranch Dressing
I've been planning a party for mates, which I hope to have in the coming weeks. It will be a cocktail-style get-together with small finger food rather than a sit-down affair. I had a few ideas for things I could serve in these little mini brioche buns, which I love and have recently used for some burger sliders.
I was thinking of ideas for using fish in them and have always liked salmon burgers with slaw. Eggs pair so well with salmon, as do capers, dill, and potatoes, but the latter veg don’t work for this particular idea, so I excluded them and opted for mini cucumbers instead.
This combo tastes fantastic. You can use it as a basic sandwich filling, as a side salad for a BBQ, or eat it on its own. I use mini brioche buns, but you can opt for any bread of your choice. Rye works excellently here, as does any crusty sourdough.
FILLS 4-6 REGULAR SAMBOS OR 20 SLIDERS
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YOU WILL NEED
4 free-range eggs, hard-boiled, peeled and roughly chopped
300g salmon - skin on
Olive oil spray
Salt and freshly ground black pepper
FOR THE FILLING
4 free-range eggs, hard-boiled, peeled and roughly chopped
250g quirk cucumbers
1 JALAPEÑO, deseeded and finely sliced
2 small sticks of celery, finely sliced
3 large spring onions, finely sliced
2 tbsp capers, rinse
4 tbsp Ranch dressing
Fresh dill, snipped
to serve
bread of your choice or if making sliders, 20 mini brioche buns
to cook the salmon
Pat dry the skin of your salmon thoroughly with a paper towel.
Season the skin with a generous amount of fine salt.
Spray a non-stick pan with a good coating of olive oil spray and set over high heat until almost smoking.
Place salmon into the pan, skin side down, and cook for 2-3 minutes without touching it.
Using a spatula, check the underside of the fish to see if the skin has crisped and is golden brown, and when it is, flip over and cook for a further 6-8 minutes or until the fish is cooked through
TO PREPARE THE filling
To prepare the filling, combine the chopped boiled egg, sliced cucumbers, JALAPEÑO, celery, spring onions, capers, and Ranch dressing. Season to taste with salt and freshly ground black pepper. Carefully flake the cooked salmon into the mixture and gently combine. finally snip fresh dill and scatter over filling.
Serve in slider rolls or any bread of your choice.