Salmon Balls with Avocado and Lemon Dill Mayo

. September, 2016
Photography by Sarah Tuck.
Salmon Balls with Avocado and Lemon Dill Mayo

These light, flavour-packed and utterly addictive morsels make an elegant lunch, starter or light dinner with a crisp glass of white. 

Serves: 4


250 grams salmon
250 grams white fish (I used gurnard)
½ onion, chopped 
½ stick celery, finely chopped 
2 tablespoons dill, finely chopped 
⅛ teaspoon cayenne pepper 
2 tablespoons mayonnaise 
½ red capsicum, finely chopped
finely grated zest of 1 lemon 
1½ cups panko crumbs 
rice bran or light olive oil spray
Lemon dill mayo
⅔ cup whole egg mayonnaise 
finely grated zest of 1 lemon 
⅓ cup roughly chopped dill
1 teaspoon American mustard
To serve
2 cos lettuces, washed and separated
2 avocados, sliced
¼ cup dill fronds, to garnish 


Roughly chop the salmon and white fish, add to a food processor with the onion and pulse to combine. Tip out into a large bowl and add the celery, dill, cayenne, mayonnaise, capsicum and lemon zest.

Mix well and roll into 16 balls and coat in panko crumbs. Cover and refrigerate for at least an hour, up to 6 hours.

Preheat the oven to 190°C.

Line two trays with baking paper. Spray the balls lightly with oil and bake for 20 minutes or until cooked through.

Lemon dill mayo: Whiz the mayonnaise, lemon, dill and mustard in a small food processor. Thin with water to your desired consistency.

Serve the salmon balls with lettuce and avocado, drizzled with dressing and a sprinkling of dill.