Its Rather Like Having Posh Fish Fingers

Salmon Kiev

There seems to be some debate about the origins of the ‘Kiev’ (more specifically, the Chicken Kiev) as both the Ukraine and Moscow take credit for inventing it.  Regardless of where it originated there is something about this retro food which is rather enjoyable especially now we have moved on from the 70’s and it’s no longer seen on every menu, particularly since the sad demise of the Berni Inn J.

Given my predilection for adapting recipes to suit my own taste and mood you will not be surprised to find I have done the same here and with surprisingly good results.

A word of advice, if you can find Panko Breadcrumbs (a Japanese style breadcrumb which is becoming increasingly popular) buy and use them - their texture provides a far better and sustained crunch than ordinary breadcrumbs and makes the dish a far tastier experience.

You will need...

4 Salmon Fillets
125g Butter (there will be some left over)
1 clove of Garlic (more if you feel the need)
1 tablespoon of chopped fresh Dill
Seasoning
2 eggs mixed with a little water
Plain Flour
1 box of Panko Breadcrumbs (Waitrose definitely sell them)
Vegetable/Sunflower or Rapeseed Oil in a deep frying pan or deep fat fryer

To make the flavoured butter, place the dill, garlic, seasoning and butter in a mixer and whisk until soft and combined.  Roll up in a piece of cling film and refrigerate until ready for use (it needs to be set hard again).

Push a small sharp knife lengthways through the centre of the salmon fillet and cut the butter into long thin strips pushing them into the salmon without opening up any more pockets.  You can be as generous as you want with the butter so how much you put in is entirely up to you.

Dip the salmon into the flour until it is coated all over, then into the egg and finally into the breadcrumbs.  You want the salmon to be well covered so if it is proving troublesome to get a good coating, go for a double dip in the egg and breadcrumbs to be sure.

Place in the refrigerator until ready to use.  This step is also important as it ‘sets’ the crumbs on the salmon in preparation for the cooking.

Heat the vegetable oil until ready to use (around 170 degrees) and carefully lower the cold salmon pieces into the fat.  If using a deep fat fryer they take around 8 minutes to cook until golden brown all over.  Drain on paper towels and serve immediately.

Serve with a salad and potatoes and wedges of lemon and more garlic-dill butter pieces if desired.